Flavorful. Easy. Shrimpy. A weeknight dish we call can agree on!
Chicken Saltimboca is one of my very favorite easy go-to dinners. And sage is one of my favorite fall flavors. You just sprinkle sage leaves on a chicken breast, then put a layer of Proscuitto on top of that and saute in a skillet. That’s it – 20 minutes max from grocery bag to table.
But why should chicken have all the fun? So, I was on a quest to try other proteins that would work with sage and Proscuitto.
I am happy to report that shrimp are just perfect for this flavorful Italian twist. And again, how can you argue with a 20 minute prep time?
– posted by Donna
Other saltimboca innovators:
Shrimp Saltimboca, Tide and Thyme
Pork Chops Saltimboca, Sarah’s Cucina Bella
Pork Tenderloin Saltimboca Sandwich, Eyes Bigger than my Stomach
SHRIMP SALTIMBOCA
12 large raw shrimp, peeled and deveined
12 sage leaves
4 ounces proscuitto, thinly sliced
Vegetable oil for brushing (if grilling) or for frying
Place a sage leaf (or one half of a large sage leaf) on the outside edge of the shrimp. Wrap Shrimp with a slice of proscuitto in a single layer, covering entire shrimp.
Grill or fry the shrimp on both sides until proscuitto is crispy and the shrimp is cooked through.
Serve over a bed of marinara sauce and pasta if you like – or just set these babies next to your favorite side dish. (I used pearl couscous)