Shrimp Saltimbocca with Polenta

By Logo inline

Saltimbocca is an Italian word that literally means “jump mouth,” presumably because of its bold flavors. The dish is traditionally made with veal and seasoned with sage and prosciutto. We love these flavors in our simple version made with shrimp. Store-bought polenta turns golden brown under the broiler for an easy accompaniment. Serve with: Sautéed green beans and red peppers.

Shrimp Saltimbocca with Polenta
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1 16- to 18-ounce tube polenta, cut into 8 rounds

  • 1 thin slice prosciutto, (about 1/2 ounce)

  • 2 tablespoons lemon juice

  • 1 1/4 teaspoons cornstarch

  • 1 pound peeled and deveined raw shrimp, (21-25 per pound)

  • 1/4 teaspoon freshly ground pepper, divided

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons finely diced onion

  • 3/4 cup clam juice, (see Note) or reduced-sodium chicken broth

  • 1 tablespoon chopped fresh sage, or 3/4 teaspoon dried rubbed

Directions
  1. 4 servings

  2. Position rack in center of oven; preheat broiler. Coat a baking sheet with cooking spray.

  3. Place polenta rounds and prosciutto on the baking sheet. Broil on the center rack until the prosciutto is crisp, 4 to 5 minutes. Transfer the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.

  4. Meanwhile, whisk lemon juice and cornstarch in a small bowl. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 2 to 3 minutes. Add shrimp and cook, stirring, until the shrimp just turn pink but aren’t cooked through, about 2 minutes. Pour in clam juice (or broth), bring to a boil and cook until the liquid is slightly reduced, about 2 minutes more.

  5. Whisk the cornstarch mixture again and add to the pan along with sage and the remaining 1/8 teaspoon pepper. Cook, stirring, until thickened, 1 to 2 minutes. Top the polenta with the shrimp and sauce, crumble the prosciutto over the top and serve immediately.


Nutritional Facts

Servings
4
Per serving
Calories
212
Carbohydrates
19g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
22g
Cholesterol
172mg
Dietary Fiber
1g
Potassium
244mg
Sodium
694mg
Added Sugars
0g
Exchanges
1 starch
2 1/2 lean meat
Carbohydrate Servings
1

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

birthday shellfish shrimp spring summer valentines day winter eatingwell eatingwell nobra idfalink_1_0_0 classfaadlink hrefmeal plan/a/nobr saute quick pork broil easy entertainment fall italian main dish mediterranean new years fish and seafood