Shrimp Saltimbocca with Fennel and Arugula Salad

Shrimp Saltimbocca with Fennel and Arugula Salad
19 Ingredients
  • 12 jumbo head-on shrimp or prawns (16-18 count)
  • 2 tablespoons EVOO, plus more for liberal drizzling
  • 1 fresh bay leaf
  • Chicken stock, to cover
  • Sea salt and black pepper
  • Zest and juice of 1 lemon
  • 1 teaspoon chile flakes
  • 2 to 3 cloves garlic, grated or minced
  • 12 large fresh sage leaves
  • 12 slices thinly sliced prosciutto
  • 1/4 cup dry vermouth
  • 2 tablespoons butter
  • A hunk of crusty bread, for serving
  • 1 bulb fennel, thinly sliced
  • 2 cups arugula
  • Juice of 1 lemon
  • Sea salt and black pepper
  • Olive Oil, to coat
  • 4 ounces Parmesan, shaved
Nutrition
431
22% daily value
4 servings
                                       
                                            low-​carb
     

Fat

44% 28

Saturated

57% 11

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 2

Carbs

5% 15

Carbs (net)

- 10

Fiber

19% 5

Sugars

- 4

Sugars, added

- 0

Protein

58% 29

Cholesterol

33% 98

Sodium

77% 1841

Calcium

48% 483

Magnesium

17% 69

Potassium

16% 742

Iron

17% 3

Zinc

25% 3

Phosphorus

66% 464

Vitamin A

20% 182

Vitamin C

29% 26

Thiamin (B1)

29% 0

Riboflavin (B2)

24% 0

Niacin (B3)

23% 4

Vitamin B6

38% 0

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

42% 1

Vitamin D

179% 27

Vitamin E

20% 3

Vitamin K

101% 122

Sugar alcohols

- 0

Water

- 199
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