This morning when I told Jim what we were having for dinner, he said, “That’s weird.†Tonight he thought it was wonderful. I would not have usually paired shrimp and Brussels sprouts, but it was good. They had a lemon connection. The shrimp came from my new RR cookbook called Everyone is Italian on Sunday. Today is Sunday. The Brussels sprouts are from Fine Cooking. The shrimp says serves 4 and the Brussels sprouts say serves 6. Nothing is left but the dishes.
Ingredients
- 12 jumbo shrimp, peeled and deveined (16/18 count per #)
- 1 lemon, halved
- 1 T EVOO
- Salt and pepper
- 12 large sage leaves
- 12 slices pf prosciutto ( I used 6, vertical half of each piece.)
- 1/4 C vermouth
- 1# Brussels sprouts
- 2 T unsalted butter
- 1/3 C finely chopped shallots
- Kosher salt
- 1 t finely grated lemon zest + 1 T fresh lemon juice; more juice as needed
- 2 t finely chopped fresh thyme
- Freshly ground black pepper
Instructions
- Rinse and clean the shrimp. Dress the shrimp with the juice of one lemon half.
- Cut the remaining lemon half in small wedges.
- Drizzle the shrimp liberally with EVOO, and season with salt and some pepper.
- Place a sage leaf down the back of each shrimp then wrap each shrimp careful and snuggly with pancetta.
- In a large skillet, heat the oil over medium to medium-high heat.
- Add the shrimp and cook, turning occasionally, until the pancetta is crisp and shrimp are pink and firm, 6-8 minutes.
- Douse the pan with the vermouth and swirl.
- Serve with lemon wedges alongside.
- Trim and halve the sprouts.
- Melt butter in a 12†skillet over medium heat.
- Add the sprouts and shallots and stir until coated about 1 minute.
- Add 1 C water, and season lightly with salt.
- Cover and steam until almost tender, about 7 minutes.
- Uncover and simmer until the water evaporates, 5-7 minutes more.
- Stir in the lemon zest, lemon juice, and thyme. Season to taste with more lemon juice, salt, and pepper, and serve.