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Shrimp with Sage and Pancetta
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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.