Coming Up for Air…

After a week of being too sick to cook or eat much, I’m finally able to taste food again.  Yes! I’m not interested in anything complicated or rich, but am definitely ready to venture beyond soup. I settled on sauteed shrimps, this version, which I modified last summer from a delicious appetizer that Stu The Wine Genius made for 4th of July – shrimp saltimbocca (sauteed with pancetta and sage; for Stu’s version, pictured below, the shrimps and sage are wrapped in thin slices of pancetta and grilled, mmm…). Delicious with a simple, crisp salad. Add grilled bread or pasta or rice to serve a group.

Shrimp Saltimbocca

Stephanie Levy
Serves 3-4

4 oz. thinly sliced pancetta, chopped
8 sage leaves, coarsely chopped
olive oil (if necessary)
2 cloves garlic, minced
1/2 tsp. dried red pepper flakes
1 lb. deveined, tailed shrimp (Whole Foods carries a frozen, wild-caught version that is top-notch), thawed if frozen, rinsed and patted dry
1 Tbsp. capers (optional)
juice of one lemon
2 Tbsp. chopped scallions
salt and freshly ground black pepper

In a large skillet over medium heat, sauté pancetta until starting to brown. Add sage leaves and continue sautéing, stirring frequently, until both pancetta and sage leaves are brown and crips. Using a slotted spoon, remove to a plate and set aside.

If there isn’t much fat from the pancetta remaining, add 1-2 Tbsp. olive oil to the pan. Return to medium heat and add garlic and red pepper flakes (and capers, if using). Saute for 1-2 minutes (do not brown), then add shrimp. Stir and sauté for a minute or two, then add lemon juice. Cook for a few more minutes, until shrimp are no longer pink and are cooked through. Remove from heat. Season to taste with salt and black pepper. Stir in scallions, top with reserved pancetta and sage, serve immediately.