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Shrimp with Sage wrapped in Pancetta Recipe

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This recipe for Shrimp with Sage wrapped in Pancetta is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

24 very large shrimp, peeled and deveined (reserve peels and heads) 
For the Fortified Stock:
Peels and heads from shrimp
½ cup white wine
2 cups stock
1 lemon, sliced
1 teaspoon peppercorns
2 bay leaves
1 small white onion, halved
To Prepare Shrimp:
4 cloves garlic, chopped or grated
Zest of 1 lemon
Salt and white or fine black pepper
24 large sage leaves
24 slices of pancetta to wrap the shrimp (not too thin)
3 tablespoons olive oil
½ cup white or dry vermouth
Juice of ½ lemon
3 tablespoons butter
½ cup parsley, chopped
Directions:
Directions:
For the stock, toast shells in medium pot, add remaining ingredients and cook at a medium rolling boil to reduce to 1 cup, then strain. 

Season shrimp with garlic, zest, salt and pepper. Place a sage leaf down the back of each shrimp and wrap in pancetta. 

Heat oil in large nonstick skillet over medium-high heat and cook shrimp 7 to 8 minutes until pancetta is crisp and shrimp are opaque. Add vermouth and shake pan 30 seconds, add stock and reduce 1 minute, then add lemon juice and butter to incorporate. Top with parsley and serve
Number Of Servings:
Number Of Servings:
4 to 6 servings

 

 

 

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