Nick Pellegrino's Shrimp Saltimbocca 10/30/13 - WSMV News 4

Nick Pellegrino's Shrimp Saltimbocca 10/30/13

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2 slices prosciutto cut into ¼ inch strips (about 1/2 ounce)

4 tablespoons lemon juice

1 1/4 teaspoons cornstarch

1 pound peeled and deveined raw shrimp (16-20 per pound)

2 tablespoons extra-virgin olive oil

3/4 cup chicken stock

1 tablespoon chopped fresh sage

Salt and pepper to taste

Season shrimp with salt and pepper and set aside. Heat oil in a large non-stick skillet over medium heat. Add prosciutto and sauté till crisp. Remove prosciutto set aside and add shrimp to pan. Sautee' till shrimp just turn pink but not completely cooked through. Add chicken stock to pan and continue cooking about 2 minutes till liquid is reduced by half. While sauce is reducing whisk cornstarch into lemon juice. Add to pan with prosciutto and sage. Cook another minute till sauce is thickened. Garnish with fresh lemon zest and serve


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