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
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 6|
|Calories from Fat: 634 (76%)|
|Amt Per Serving||% DV|
|Total Fat 70.5g||94 %|
|Saturated Fat 33g||165 %|
|Monounsaturated Fat 25.7g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 216.1mg||67 %|
|Sodium 2126.9mg||73 %|
|Potassium 568.8mg||15 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11g|
|Protein 37.7g||54 %|
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Calories per serving: 835
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