Shrimp with Sage and Pancetta
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 seafood stock
- 1 lemon, sliced
- 1 tsp. peppercorns
- 2 bay leaves
- 1 small white onion, halved
To Prepare the Shrimp:
- 4 cloves garlic, chopped or grated
- Zest of 1 lemon
- Salt and white or fine black pepper, to taste
- 24 large sage leaves
- 24 slices of pancetta to wrap the shrimp, not too thin
- 3 tbsp. olive oil
- ½ cup white or dry vermouth
- Juice of ½ lemon
- 3 tbsp. butter
- ½ cup parsley, chopped
Instructions
To prepare the stock:
- In a medium pot, toast shells; add remaining ingredients and cook, at a medium rolling boil, to reduce to 1 cup; when done, strain.
- Season shrimp with garlic, zest, salt and pepper.
To prepare the shrimp:
- Place a sage leaf down the back of each shrimp and wrap in pancetta.
- Using a large nonstick skillet, over medium-high heat, heat oil; 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; add lemon juice and butter to incorporate.
- Top with parsley and serve.