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:
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)