Shrimp Pancettati

Shrimp Pancettati Ingredients

18 Jumbo shrimp	Risotto (see recipe)
18 sl Pancetta; thin	SALSA VERDE
Salt & pepper to taste	1/2 lb Unsalted butter (at room
1/2 c Flour for dusting	1 Bunch fresh parsley; washed,
4 tb Olive oil	Salt & pepper
6 sm Bamboo skewers	1/2 c Heavy cream

Instructions for Shrimp Pancettati

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 . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Cream	Flour	Olive Oil
Pancetta	Parsley	Shrimp

Seafood Cream Butter Olive oil Pancetta Parsley Shrimp

for flavor and categorization

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