| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Seafood |
6 |
Servings |
INGREDIENTS
| 18 |
|
Jumbo shrimp |
| 18 |
sl |
Pancetta; thin |
|
|
Salt & pepper to taste |
| 1/2 |
c |
Flour for dusting |
| 4 |
tb |
Olive oil |
| 6 |
sm |
Bamboo skewers |
|
|
Risotto (see recipe) |
| 1/2 |
lb |
Unsalted butter (at room temp) |
| 1 |
|
Bunch fresh parsley; washed, dried; & stems removed |
|
|
Salt & pepper |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
SALSA VERDE
1. Prepare Green Sauce & Risotto.
2. Peel & devein the shrimp. Wrap each shrimp w/ a slice of pancetta.
Lightly season w/ salt & pepper & dust w/ flour. Thread shrimp on skewers,
3 to a skewer.
3. Heat the olive oil in a large frying pan & saute the shrimp for a few
seconds on each side. Cook shrimp in a preheated 350F oven for 2-3 min.
4. To finish dish, spoon rice onto 6 warm plates. Remove skewers from
shrimp & arrange 3 shrimp on each plate. Pour green sauce on shrimp & serve
at once. SALSA VERDE (Green Sauce):
1. Place all ingredients except cream in a food processor & process until
parsley is finely chopped & ingredients are well blended. Place mixture in
a bowl & freeze for 10 min.
2. Bring the cream to a boil in a shallow pan. Whisk in the herb butter
little by little, until sauce is creamy & foamy.
IL TULIPANO
11052 BISCAYNE BLVD., MIAMI
WINE: GRECO DI TUFO
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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