Pancetta-Wrapped Prawns with Polenta
These peppery shrimp are a great combination with the creamy, soft polenta.
- 2 tablespoons finely snipped fresh basil
- 2 tablespoons Basil Oil or olive oil
- 5 very thin slices pancetta (about 1 ounce)
- 10 jumbo uncooked shrimp (13-15 per pound), peeled and deveined
- 1 teaspoon coarsely ground black pepper
- 2 1/2 cups water
- 1/2 teaspoon salt
- 1/2 cup dry polenta
Chop basil into a fine paste using Food Chopper. Combine basil and oil in Prep Bowl; set aside. Unroll pancetta into strips; cut each strip in half crosswise. Wrap each shrimp with a half strip of pancetta; sprinkle all surfaces with black pepper.
Bring water and salt to a boil in (2-qt.) Saucepan. Slowly whisk in polenta using Silicone Flat Whisk. Reduce heat until barely simmering; whisk polenta constantly 5 minutes or until creamy and thick. Remove from heat; cover and set aside.
Heat (10-in.) Skillet over medium-high heat until hot. Add shrimp; cook 2-3 minutes or until pancetta is golden brown. Turn shrimp; cook 2-3 minutes or until shrimp is opaque and pancetta is crisp and browned. Remove from heat.
- To serve, spoon polenta into shallow bowls; drizzle with basil-oil mixture. Stand shrimp, tails up, around edge of bowl.
- 2 servings
Nutrients per serving:
Calories 550, Total Fat 27 g, Saturated Fat 5 g, Cholesterol 275 mg, Carbohydrate 34 g, Protein 44 g, Sodium 1360 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
2 starch, 5 1/2 low-fat meat, 2 fat (2 carb)
Pancetta is Italian bacon that is cured with salt and spices but not smoked. Pancetta can be refrigerated for up to 3 weeks or frozen for up to 6 months when properly wrapped.
Yellow cornmeal can be substituted for the polenta, if desired. Polenta is simply the Italian name for yellow cornmeal.
Polenta is a staple in northern Italy and often served as a soft, savory porridge. It can also be prepared using less water for a firmer mixture, then cooled, cut into shapes and sautéed or fried.