RECIPE

My First Food Network Recipe: Pancetta- or Prosciutto-Wrapped Shrimp with Sage

Rach made this recipe for her first pilot of 30 Minute Meals at Food Network! Sage and pancetta-wrapped shrimp complement The Ultimate Springtime Risotto.

Ingredients

  • 12 jumbo shrimp or prawns (6-8 count), tail-on and deveined
  • 1 lemon
  • Extra virgin olive oil (EVOO), for liberal drizzling, plus 1 tablespoon
  • Sea salt and black pepper
  • 12 large sage leaves
  • 12 slices pancetta or thinly sliced prosciutto

Preparation

Rinse and dry the shrimp. Dress the shrimp with the juice of 1/2 lemon; cut the remainder of the lemon into small wedges. Drizzle liberally with EVOO and season with a little sea salt and some black pepper. Place a sage leaf down the back of each shrimp where it has been deveined, then wrap carefully and snugly with pancetta or prosciutto. Repeat with the remaining shrimp.

Heat 1 tablespoon EVOO in a large skillet over medium to medium-high heat. Add the shrimp and cook to pink and firm, and until pancetta or ham is crisp, 6-8 minutes, turning occasionally. Serve with lemon wedges alongside.

What's Fresh from @RachaelRay

RECIPE

My First Food Network Recipe: Pancetta- or Prosciutto-Wrapped Shrimp with Sage

Rach made this recipe for her first pilot of 30 Minute Meals at Food Network! Sage and pancetta-wrapped shrimp complement The Ultimate Springtime Risotto.

Ingredients

  • 12 jumbo shrimp or prawns (6-8 count), tail-on and deveined
  • 1 lemon
  • Extra virgin olive oil (EVOO), for liberal drizzling, plus 1 tablespoon
  • Sea salt and black pepper
  • 12 large sage leaves
  • 12 slices pancetta or thinly sliced prosciutto

Preparation

Rinse and dry the shrimp. Dress the shrimp with the juice of 1/2 lemon; cut the remainder of the lemon into small wedges. Drizzle liberally with EVOO and season with a little sea salt and some black pepper. Place a sage leaf down the back of each shrimp where it has been deveined, then wrap carefully and snugly with pancetta or prosciutto. Repeat with the remaining shrimp.

Heat 1 tablespoon EVOO in a large skillet over medium to medium-high heat. Add the shrimp and cook to pink and firm, and until pancetta or ham is crisp, 6-8 minutes, turning occasionally. Serve with lemon wedges alongside.

What's Fresh from @RachaelRay

Rachael Ray