Shrimp Saltimbocca with Polenta
Delight in the gourmet elegance of Shrimp Saltimbocca with Polenta, a dish that combines Italian-inspired flavors with a touch of rustic comfort. Succulent shrimp are infused with the herbal aroma of fresh sage and wrapped in crispy prosciutto for a savory bite that’s bursting with flavor. Paired with a velvety polenta enriched with creamy Parmesan and a luscious white wine sauce, this recipe balances sophistication with comforting warmth. Brightened with a hint of fresh lemon zest, it’s an easy yet impressive meal perfect for weeknights or special occasions. Ready in under an hour, this restaurant-quality dish will leave everyone at your table asking for seconds!
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Recipe Information
Ingredients
- 16 pieces large shrimp (peeled and deveined)
- 8 slices prosciutto
- 16 leaves fresh sage leaves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cup dry white wine
- 1 cup chicken stock
- 1 cup cornmeal (for polenta)
- 1 cup milk
- 2 cups water
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lemon (zest and juice)
Instructions
Prepare the shrimp by patting them dry with a paper towel. Place one sage leaf on each shrimp, then wrap it with half a slice of prosciutto. Secure with a toothpick if needed.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches if necessary, cook the wrapped shrimp for 2-3 minutes per side, until the prosciutto is crispy and the shrimp are opaque. Remove shrimp from the pan and set aside.
In the same skillet, melt 2 tablespoons of butter. Add the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until the sauce reduces slightly.
While the sauce is reducing, prepare the polenta. In a medium saucepan, bring milk, water, and a pinch of salt to a boil. Gradually whisk in the cornmeal, reducing heat to low. Cook for about 5 minutes, stirring constantly, until the polenta is thick and creamy.
Stir Parmesan cheese and 1 tablespoon of butter into the polenta. Season with salt and black pepper to taste.
Add the shrimp back to the skillet with the sauce, tossing gently to coat. Add lemon zest and a splash of lemon juice for brightness.
To serve, spoon the polenta onto four plates. Top with the shrimp and drizzle with the pan sauce. Garnish with additional sage leaves, if desired.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 6345 mg | 276% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.2 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1853 mg | 143% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1825 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
