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Question by marietzabrodie: I would like the recipe to Rachel Ray show 10/30/07. For the shrimp and salad?
It was shrimp wrapped in bacon and a tomato salad.
Best answer:
Answer by Kaylin
Go to the website and it should be on there. Just a moment and I’ll look it up and give you the link. If it was on the Rachel Ray show today, it might not be up until tomorrow, though.
Here you go:
http://www.rachaelrayshow.com/food/recipes/sage-stuffed-pancetta-wrapped-jumbo-shrimp-baby-panzanella-salad/
What do you think? Answer below!
Heirloom tomato salad
Image by mnapoleon
Heirloom tomato salad
http://www.rachaelrayshow.com/food/recipes/sage-stuffed-pancetta-wrapped-jumbo-shrimp-baby-panzanella-salad/
Sage-Stuffed, Pancetta-Wrapped Jumbo Shrimp With Baby Panzanella Salad
Ingredients
6 jumbo shrimp, peeled, de-veined and partially butterflied, tails left on
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil (EVOO), divided plus extra for drizzling
12 sage leaves
6 slices pancetta, unraveled
For the salad:
1 bag croutons, Caesar- or Italian-flavored
1 carton multi-colored cherry tomatoes, halved
1 shallot, minced
1 roasted red pepper, chopped
1/2 cup basil, chopped
2 tablespoons red wine vinegar
Preparation
Place a large skillet over medium-high heat, add 2 tablespoons EVOO.
Open up the butterflied shrimp and season them with salt, freshly ground black pepper and a drizzle of EVOO. Place two sage leaves into the slice along the back where the shrimp has been de-veined and butterflied, then wrap each shrimp from head to tail with a slice of pancetta.
Transfer the pancetta-wrapped shrimp to the hot skillet and cook until browned and cooked through, about 2-3 minutes per side.
While the shrimp are cooking, make the panzanella salad: Combine the croutons, tomatoes, shallot, red pepper and basil in a large bowl. Toss the ingredients together with the red wine vinegar, 3 tablespoons EVOO, salt and freshly ground black pepper.
Divide the salad between two plates and top each with three shrimp – a plate for you and a plate for your honey.
Sage-Stuffed, Pancetta-Wrapped Jumbo Shrimp with Baby Panzanella Salad
6 jumbo shrimp, peeled, de-veined and partially butterflied, tails left on
Salt and freshly ground black pepper
5 tablespoons extra virgin olive oil (EVOO), divided plus extra for drizzling
12 sage leaves
6 slices pancetta, unraveled
For the salad:
1 bag croutons, Caesar or Italian-flavored
1 carton multi-colored cherry tomatoes, halved
1 shallot, minced
1 roasted red pepper, chopped
1/2 cup basil, chopped
2 tablespoons red wine vinegar
PreparationPlace a large skillet over medium-high heat, add 2 tablespoons EVOO.
Open up the butterflied shrimp and season them with salt, freshly ground black pepper and a drizzle of EVOO. Place two sage leaves into the slice along the back where the shrimp has been de-veined and butterflied, then wrap each shrimp from head to tail with a slice of pancetta.
Transfer the pancetta-wrapped shrimp to the hot skillet and cook until browned and cooked through, about 2-3 minutes per side.
While the shrimp are cooking, make the panzanella salad: Combine the croutons, tomatoes, shallot, red pepper and basil in a large bowl. Toss the ingredients together with the red wine vinegar, 3 tablespoons EVOO, salt and freshly ground black pepper.
Divide the salad between two plates and top each with three shrimp – a plate for you and a plate for your honey.
goto http://www.rachaelray.com and click on the link in the top ten newest recipes for the Sage-stuffed, pancetta-wrapped Jumbo Shrimp with Baby Panzanella Salad.