Shrimp and Pancertta
- 1 pkg
- 4oz. citerio cubed pancetta ( deli dept.)
- 2 pkg
- 16 oz. uncooked large shrimp, peeled and deveined
- salt and fresh pepper
- 1 bunch
- green onion, thinly sliced
- 1 c
- chicken stock
- 1 pkg
- italian parsley , stemmed finely chopped ( about 2 1/2 tbsp )
- 2 Tbsp
- cold butter
1.Add pancetta to large skillet on MEDIUM. Cook, stirring often, about 10 min or until almost crispy.
2.Season shrimp with salt and pepper. Raise heat to MEDIUM-HIGH; add shrimp and green onions. Cook, stirring, 2 min. Add stock; bring to simmer. Cook about 2 min until internal temp of shrimp reaches 130 (check by inserting thermometer into thickest part of shrimp). Remove pan from heat.
3.Add parsley and butter; stir until butter melts.