Ingredients Jump to Instructions ↓

  1. 18 Jumbo shrimp Salt and pepper Dried, stems removed

  2. 1 Bunch fresh parsley,washed, Temperature

  3. 1/2lb Unsalted butter

  4. 6 sm Bamboo skewers

  5. 4 tb Olive oil

  6. 1/2c Flour for dusting Salt and pepper to taste

  7. 18 Thin slices of pancetta

  8. 1/2c Heavy cream

Instructions Jump to Ingredients ↑

  1. + Directions : 1. Prepare Green Sauce & Risotto.

  2. Peel and devein the shrimp. Wrap each shrimp w/ a slice of pancetta. Lightly season with salt and pepper and dust with flour. Thread shrimp on skewers, 3 to a skewer.

  3. Heat the olive oil in a large frying pan and 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 and arrange 3 shrimp on each plate. Pour green sauce on shrimp and serve at once. SALSA VERDE (Green Sauce): 1. Place all ingredient except cream in a food processor and process until parsley is finely chopped and ingredients are well blended. Place mixture in a bowl and freeze for 10 min.

  5. Bring the cream to a boil in a shallow pan. Whisk in the herb butter little by little, until sauce is creamy and foamy.


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