Friday, March 11, 2011

Lemon Shrimp with Pancetta Onion Jam & Rosemary Toasts

Ingredients

4 oz diced pancetta
2 cups STAR Cocktail Onions, drained and coarsely chopped
3 Tbsp honey
3 Tbsp STAR Balsamic Vinegar
2-4 Tbsp water
1/2 cup STAR Originale Olive Oil, divided
2 tsp crushed garlic, divided
3 Tbsp lemon juice
2 Tbsp grated lemon zest
Salt and pepper, to taste
1 1/2 lb large shrimp, peeled and deveined
1 Tbsp finely minced rosemary
1 loaf crusty Italian bread, thinly sliced

Directions

Onion Jam
In a large skillet, over medium heat, cook pancetta until almost crisp. Drain excess fat from pan and add cocktail onions. Sauté 6-8 minutes. Reduce heat and stir in honey and vinegar. Cover and simmer 8 minutes adding a bit of water if mixture dries out too quickly. When thick and jam-like, remove from heat.

Lemon Shrimp
Preheat oven to 450°. In a shallow casserole or pie plate, whisk 1/4 cup olive oil, 1 tsp garlic, lemon juice and zest. Season with salt and pepper. Add the shrimp and toss to coat evenly. Roast in oven just until opaque and tightly curled, about 10 minutes.

Rosemary Toasts
Preheat grill or grill pan on stovetop to medium-high heat. While shrimp is roasting, mix remaining olive oil and garlic with the rosemary. Brush over the sliced bread and sprinkle with salt. Grill on pre-heated grill until crispy and charred in places, turning once.

Assembly
Arrange shrimp and toasts on platter and serve with onion jam to spread on rosemary toasts and atop the shrimp, as desired.

Servings

8-10

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