Instead of using the traditional veal for this recipe I use jumbo shrimp, all wrapped in prosciutto with a sage leaf topped with a simple butter wine sauce. I served this over cauliflower rice. Recipe nutrition is for shrimp recipe only.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 servings
- 12 jumbo shrimp deveined
- 12 leaves sage
- 6 slices prosciutto
- pinch black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp flour
- 1/4 cup dry vermouth or white wine
- 1/2 cup chicken stock
- 1/2 lemon juice only
- pinch kosher salt
- chopped parsley for garnish
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.
Calories: 262kcal | Carbohydrates: 11g | Protein: 21.7g | Fat: 12.5g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.2g | Cholesterol: 93.8mg | Fiber: 2.6g | Sugar: 1.6g