I recently came across the idea of shrimp saltimbocca by tide and thyme on pinterest and when I did I immediately knew that I would have to try it! Saltimbocca is a tasty Italian dish where veal is cooked with prosciutto and sage that is either pinned to the outside or wrapped up in the middle. I like a chicken version where the prosciutto is wrapped around the chicken with the along sage leaves and both the prosciutto and the sage get nice and crispy on the outside of the chicken as it cooks. You really can’t go wrong wrapping chicken in crispy fried prosciutto and sage and I knew that a shrimp version would be just as good if not better!
The shrimp version takes a bit more time to make since you have to wrap all of the shrimp up with small sage leaves but other than that it is super easy! Once the shrimp has been cooked the bottom of the pan is covered in those little brown bits of flavour which you just cannot let go to waste so I made a quick pan sauce with some browned butter, wine and lemon juice along with the crumbled bits of some crispy fried sage. This shrimp saltimbocca along with the buttery lemony pan sauce would be perfect tossed with pasta for a meal but I decided t go a different route and served it as appetizers along with the pan sauce for dipping.
I tossed some additional lemon slices in with the pan sauce as it simmered down for presentation.
Shrimp wrapped in prosciutto with sage leaves served with a tasty browned buttery, lemony sage dipping sauce.
- 1 pound shrimp, shelled and deviened
- * small sage leaves
- 3.5 ounces prosciutto, cut into 4-6 X 1 inch pieces
- 1 tablespoon oil
- 1 tablespoon butter
- 6 sage leaves
- 1 clove garlic, chopped
- 3/4 cup dry white wine or chicken stock
- 2 tablespoon lemon juice (~1/2 lemon)
- 1 tablespoon butter
- salt and pepper to taste
- Wrap the shrimp up in the prosciutto along with one small sage leaf optionally skewering them either on sticks or with toothpicks to hold the prosciutto on.
- Heat the oil in a pan over medium heat, add the shrimp and cook, about 2-3 minutes per side and set aside.
- Melt the butter in the pan, add the sage leaves and cook until the just start to change a darker color, and set aside on paper towels.
- Add the garlic and saute until fragrant, about a minute.
- Add the wine to the pan, deglaze, simmer until it has reduced by half, about 3-5 minutes, add the lemon juice and butter and remove from heat stirring in the butter as it melts.
- Season the sauce with salt and pepper to taste, crumble the fried sage leaves and mix them in.
- Serve the shrimp along with the dipping sauce and enjoy!
Note: I like to use 21-25 count shrimp for this giving about 8 skewers with 3 shrimp on each.
Option: These shrimp and the sauce, optionally with the addition of capers, would also be great tossed in pasta to make a meal out of it!