Wrapping shrimp in prosciutto, like I did in this dish, is one of the first recipes my mom taught me.

Rachael Ray

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Credit: Photography by Kate Mathis

Recipe Summary

Yield:
6 to 8 as a starter or 4 as an entrée
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, season the shrimp with salt and pepper. Drizzle with oil. Mix in half the garlic. Let marinate for 8 to 10 minutes.

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  • Working with 1 shrimp at a time, place 1 sage leaf lengthwise along the back of the shrimp. Wrap 1 slice of prosciutto around the shrimp, overlapping the prosciutto as you go.

  • In a large skillet, heat about 1/2 tbsp. oil, a half turn of the pan, over medium-high. Add the shrimp. Cook until the shrimp are just opaque in the centers and the prosciutto slices are crisp, 2 to 3 minutes per side. Transfer to a platter.

  • In the skillet, heat the remaining 2 1/2 tbsp. oil, about two and a half turns of the pan, over medium-high. Add the pancetta. Cook, stirring occasionally, until the fat begins to render, about 2 minutes. Add the onion and the remaining garlic. Cook, stirring often, until softened, 3 to 4 minutes. Add the beans and stir until heated through, about 2 minutes. Add the escarole and nutmeg; season. Cook, tossing often, until the escarole is just wilted, 2 to 4 minutes. Add the vinegar and lemon juice. Arrange the salad in shallow bowls. Top with the shrimp.

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