Shrimp Saltimbocca with Polenta

Servings: 4

Yield: 4 servings

Total Time: 30 minutes

Prep Time: 30 minutes

Recipe Description:

Saltimbocca is an Italian word that literally means "jump mouth," presumably because of its bold flavors. The dish is traditionally made with veal and seasoned with sage and prosciutto. We love these flavors in our simple version made with shrimp. Store-bought polenta turns golden brown under the broiler for an easy accompaniment. Serve with: Sautéed green beans and red peppers.

Recipe Ingredients:

1. 1 16- to 18-ounce tube polenta, cut into 8 rounds
2. 1 thin slice prosciutto (about 1/2 ounce)
3. 2 tablespoons lemon juice 
4. 1 1/4 teaspoons cornstarch
5. 1 package Rainbow 20oz XL Raw Tail-On Shrimp
6. 1/4 teaspoon freshly ground pepper, divided
7. 1 tablespoon extra-virgin olive oil
8. 2 tablespoons finely diced onion
9. 3/4 cup clam juice (see Note) or reduced-sodium chicken broth
10. 1 tablespoon chopped fresh sage or 3/4 teaspoon dried rubbed

Recipe Steps:

1. Position rack in center of oven; preheat broiler. Coat a baking sheet with cooking spray.
2. Place polenta rounds and prosciutto on the baking sheet. Broil on the center rack until the prosciutto is crisp, 4 to 5 minutes. Transfer the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.
3. Meanwhile, whisk lemon juice and cornstarch in a small bowl. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 2 to 3 minutes. Add shrimp and cook, stirring, until the shrimp just turn pink but aren't cooked through, about 2 minutes. Pour in clam juice (or broth), bring to a boil and cook until the liquid is slightly reduced, about 2 minutes more.
4. Whisk the cornstarch mixture again and add to the pan along with sage and the remaining 1/8 teaspoon pepper. Cook, stirring, until thickened, 1 to 2 minutes. Top the polenta with the shrimp and sauce, crumble the prosciutto over the top and serve immediately.

Recipe Tips & Notes:

1. Note: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically among brands. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.

Recipe Nutrition:

Per serving: 212 calories; 5 g fat (1 g saturated fat, 3 g monounsaturated fat); 172 mg cholesterol; 19 g carbohydrate; 22 g protein; 1 g fiber; 694 mg sodium; 244 mg potassium; 0 g added sugars

1 Carbohydrate Servings

Exchanges: 1 starch, 2 1/2 lean meat

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings. Gluten-Free Disclaimer: Our nutritionists have verified that the recipes marked as gluten-free do not contain wheat, rye, barley or oats. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to make sure you pick a brand that does not contain a hidden source of gluten. Also, please note that while a recipe may be marked as "gluten-free," the serving suggestions that accompany it may contain gluten.