Shrimp Wrapped in Prosciutto di Parma (Saltimbocca)
2 tablespoons olive oil
12 fresh sage leaves
12 large shrimp, peeled, deveined, and tails removed
6 pieces Prosciutto di Parma, sliced very thin
Coarsely ground fresh black pepper
Cut each piece of prosciutto in half, lengthwise. Place a sage leaf on each shrimp. Wrap one Proscuitto half around each shrimp. Refrigerate for a few hours if you have time.
Heat a stovetop grill. Coat the pan with olive oil. Place the wrapped shrimp on the grill and cook for about 4 minutes on each side. The prosciutto will get crispy. Sprinkle with the black pepper and remove to a serving plate.
Spinach and Pear Salad
1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper
Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.
Use your favorite store-bought mix or my quick biscuit recipe.
I use a cast iron biscuit pan.
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
10 tablespoons cold butter
5 tablespoons heavy cream
Combine the flour, baking powder, salt and sugar in a large mixing bowl. Cut the butter into small pieces and add to the flour mixture. Cut the butter into the flour with a pastry blender. Combine the cream and eggs. Mix into the flour mixture just until combined.
Coat a 6 cup biscuit baking pan with butter-flavored cooking spray. Divide the biscuit mixture evenly among the six wells. Refrigerate the pan until ready to bake.
Preheat the oven to 375 degrees F. Place the biscuits in the oven and bake for about 25 minutes or until the biscuits are golden brown.
November 6, 2019 at 8:08 am
Mmm, Shrimp Saltibocca — what a lovely idea!
November 6, 2019 at 8:28 am
I appreciate Jovina’s Italian recipes! She posts thorough directions in her recipes.
November 6, 2019 at 8:29 am
Thank you so much Jeanette.
Dorothy's New Vintage Kitchen
November 6, 2019 at 9:26 am
This looks really delicious!
For the Love of Cooking
November 6, 2019 at 10:45 am
I’ve never thought to do shrimp saltibocca… great looking meal! Love your cast iron biscuit pan.
November 6, 2019 at 12:41 pm
That looks divine!
November 6, 2019 at 2:39 pm
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Our Growing Paynes
November 7, 2019 at 2:40 pm
I used to make this with scallops years ago. Shrimp must be really tasty with this as well.
November 13, 2019 at 7:02 am
Saltimboccaa is one of my all-time favorite dishes! Using shrimp is a nice alternative.
June 26, 2020 at 12:07 pm
May I reblog the shrimp recipe Jovina?
June 26, 2020 at 12:11 pm
Yes and thank you for asking.
June 26, 2020 at 12:18 pm
Thanks, we are having great barbeque weather in Scotland just now and all the restaurants are still shut, so make hay while the sun shines!