Shrimp Saltimbocca
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Instead of using the traditional veal for this recipe I thought using jumbo shrimp would make a wonderful substitute. I wasn’t wrong. This Shrimp Saltimbocca is amazing and with a simple butter and wine sauce poured on top and served over cauliflower rice, makes one killer meal.
Holy smokes, did everyone survive the food fest that goes along with Super Bowl Game Day festivities? While I’m not the big sports fan, we always enjoy hanging with friends and watching the big game. It’s an excuse to indulge and whip up and enjoy some wonderful party food grub like these Bacon Wrapped Tots with Homemade Ranch Dressing or my Crunchy Buffalo Chicken Meatballs. Besides the commercials are always something to look forward to as well.
So I thought today I’d share with you a easy and delicious meal that is a filling, yet in it’s own way light.
Shrimp Saltimbocca
Saltimbocca means “to jump in the mouth” in Italian and this does just that. The flavors are off the hook good. Salty, pan seared prosciutto wraps each jumbo shrimp that has a little sage leaf tucked inside. A quick pan sauce with butter and vermouth is a great addition and white wine can easily be substituted here as well.
To keep it rice or pasta free I opted to use up that cauliflower I had in the fridge and made some cauliflower rice with parsley, salt, pepper, lemon zest and olive oil.
This worked well with the butter vermouth pan sauce that gets poured over the shrimp saltimbocca.
Opting for no rice or starch like a pasta, I thought the cauliflower rice worked beautifully here. The lemon zest added a nice, clean flavor note and each bite of the shrimp saltimbocca was heaven.
Think of the crispy prosciutto that wraps and almost melts around each shrimp!
If you’re a shrimp fan, try my Watermelon and Grilled Shrimp Skewers, or my Ancho Chipotle Chili Lime Grilled Shrimp. This Shrimp Saltimbocca comes together in under 30 minutes and who wouldn’t like that? Enjoy!
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Shrimp Saltimbocca
Ingredients
- 12 jumbo shrimp deveined
- 12 leaves sage
- 6 slices prosciutto
- pinch black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp all purpose flour
- 1/4 cup dry vermouth or white wine
- 1/2 cup chicken stock
- 1/2 lemon juice only
- pinch salt
- chopped parsley for garnish
Instructions
- Slice each piece of prosciutto in half lengthwise. Set aside.
- Rinse deveined shrimp in cold water and pat dry.
- Tuck a sage leaf in the split side where the vein has been removed from each shrimp. Carefully using one strip of prosciutto, wrap it around the sage and shrimp. Set aside and repeat with remaining shrimp.
- In a skillet over medium heat add the oil and quickly sauté the prosciutto wrapped shrimp for 2 minutes on each side, or until shrimp are cooked through. Remove from pan and cover to keep warm.
- To the skillet add the butter. Add flour to pan and cook for 1 minute over medium heat. Add vermouth or white wine and whisk to avoid any lumps, cooking for a minute. Add the chicken stock, lemon juice and stir and let it cook down for 2 minutes to thicken slightly. Put the shrimp back in the skillet and coat in the sauce. Season with salt and pepper and garnish with chopped parsley before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I don’t watch any sports so I haven’t had any festive season. But I bet these delicious shrimp would be a fantastic choice. Shrimp+sage+prosciutto=Yes, yes, yes!
As we only watch big game days it’s fun although I certainly can eat this more often times than watching football Ben. 😉
Love this riff on saltimbocca, Kevin! This is exactly the kind of thing that Keith and I love to eat and the cauliflower rice is a nice touch too – so good and makes this a decadent tasting but quite light dish.
Thanks Marissa, it’s a keeper!
Cool recipe. I never thought to take the classic chicken saltimbocca flavors and apply it to other proteins, like shrimp. Thanks for this idea! Excited to give it a try.
Glad I could assist kevin! 🙂
Shrimp is almost a weekly dish at our house Kevin! Love this saltimbocca version. I’ve often made it with chicken, but haven’t tried it with shrimp. Great idea!
Thanks Mary Ann. I like to switch up classics a bit and since I’m no longer a veal fan, this works beautifully. 🙂
What a great Idea!! This recipe sounds yummy and fun at the same time! thank you Kevin!
Thank you Gaila, it really works well and I know you would not be disappointed. 🙂
I am a football fan, but I’m not a fan of the falcons or the pats, so this year I was in it for the food and Lady Gaga. Neither disappointed! Glad you guys had a fun time too!! Sooo, confession. I do not eat veal. Like, I REFUSE to eat it. I am totally adventurous when it comes to cooking and eating, but I just can’t eat veal. SO, I am LOVING that you used shrimp in saltimbocca!!!!!! Now I can actually eat saltimbocca!! WAHOO! This looks amazing, Kevin! Pinning and making for sure! Cheers, buddy!
I just love to watch big games like that, we’re not much of football fans really. Besides all the commercials, which I think were a little lackluster, it’s all about the food! This will definitely make you happy, great flavors and NO veal. 🙂 Thanks Chey!
This looks so healthy and full of protein. I’m obsessed with cauliflower rice these days and love this idea!
It all works together perfectly, the flavors! 🙂 Thanks Karen!
To jump in the mouth – always love to learn something new! I think I am still full from last night’s dinner. Hubby made pasta again and it was too good! And that game was crazy, wasn’t it?! Whoa! Talk about on the edge of one’s seat! And history made.
I don’t eat veal so happy you’ve used shrimp here. And I’ve never had prosciutto wrapped shrimp before, but I do adore cauliflower rice and make it regularly (plus yay for lemon zest). This looks like one delicious meal, Kevin! Happy Monday 🙂
That game was a blow out in the first half and then Brady got the spirit for sure. What a game. So suspenseful! I haven’t had veal in ages and shrimp came to mind when I first made these and have been doing it every since. So good! Lucky you with the fresh pasta! 🙂
Prosciutto-wrapped shrimp!?! Say what!? I need this in my life…like tonight! This sounds like a flavor explosion, and I would definitely be on board here. In fact, shrimp is on sale this week at our grocery store. I might just have to grab some and make this dish for dinner one night. Sounds delicious, Kevin! And the cauliflower rice is a nice touch.
The flavor combo is just perfect. Lemony, salty, and one can’t go wrong with prosciutto and shrimp. No veal were hurt in the making of this. 😉
Goodness, I love everything about this! I am a huge fan of saltimbocca, and I can’t seem to get enough cauliflower rice, lately. Although all I ever do is fry it up in a little olive oil with a sprinkling of Parm and salt & pepper. I imagine that the shrimp really come alive (well, you know what I mean!) when treated with these flavors! Love it, Kevin!
Thanks Annie, I have another tasty Italian recipe coming Wednesday, too. The simplicity of cauliflower rice is fantastic and when trying to keep the carbs down, it’s perfect. These flavors are kickin’.