butterflied, pancetta-tied fantails

Name: Butterflied, Pancetta-Tied Fantails
Prep time: 30 min
Cook time: 5 min
Yield: 4
Ingredients: 1 pound(s) shrimp, 16-20 count (i buy de-veined ez peel); 1/2 pound(s) pancetta, sliced thin; 8 ounce(s) polenta, prepared set aside (can buy prepared polenta); 4 ounce(s) whipped philly cream cheese with chive; 2 teaspoon(s) lemon juice, fresh; 1-2 teaspoon(s) lemon zest, grated; 1 teaspoon(s) red pepper flakes (for mild heat); 1 tablespoon(s) cilantro, chopped - optional; 2 tablespoon(s) celery, chopped small - optional; 1/2 cup(s) jam, such as raspberry chipotle or jalapeno for drizzle; 2 - celery stalks and/or carrot sticks for garnish

(1 RATING)

26 Pinches 1 Photo

Jana Leys

Seabrook, TX

Updated on Jan 27, 2011

SHRIMP & BACON!! Pancetta wrapped shrimp stuffed with creamy polenta... A finger food to please your man, kids, and best guests!! The secret is thin-n-toasty pancetta bacon. I entered this recipe in Paula Deen's/Kraft Philly Cream Cheese contest but I was in the hospital for surgery before the video was made, missing the deadline. :/ Prepared many times for my husband, our son, and friends. Drawn by the aroma … they'll HOVER 'round the kitch and RELISH every bite.

Rate

prep time 30 Min

cook time 5 Min

method ---

yield 4 , 4-5 shrimps pp

Ingredients

1 pound shrimp, 16-20 count (i buy de-veined ez peel)
1/2 pound pancetta, sliced thin
8 ounces polenta, prepared set aside (can buy prepared polenta)
4 ounces whipped philly cream cheese with chive
2 teaspoons lemon juice, fresh
1-2 teaspoon lemon zest, grated
1 teaspoon red pepper flakes (for mild heat)
1 tablespoon cilantro, chopped - optional
2 tablespoons celery, chopped small - optional
1/2 cup jam, such as raspberry chipotle or jalapeno for drizzle
2 - celery stalks and/or carrot sticks for garnish

How To Make butterflied, pancetta-tied fantails

Step 1

STEP #1 Shrimp: Grasp tail and peel-off shrimp shell (leave on tails). Use a paring knife and gently split back to butterfly. Pat dry with paper towels, place in bowl, cover and set aside in refrigerator.

Step 2

STEP #2 Prepare Filling: In medium mixing bowl mash polenta and cream cheese togetehr. Add lemon juice, zest, pepper flakes, celery & cilantro. Salt & Pepper to taste but not much - pancetta is salty. Place an iron skillet (or heavy, oven safe pan) on stove over medium heat, singfilling. Place an oven rack 5-6 inches from broiler element. Broiler to low setting.
Step 3

STEP #3 Divide Filling in Half and reserve for plating. Scoop about 1 1/2 heaping teaspoon of filling for each shrimp. Wrap each shrimp entirely and securely with pancetta, and place momentarily on plate or baking sheet. Spread the tails to form fans.
Step 4

COOKING Move all 16 shrimp to hot skillet quickly and place skillet in oven on top shelf, under broiler. Check after three minutes. Remove 2-3 minutes later - or when shrimp is orange and pancetta sizzles. (You begin to smell the pancetta bacon toasting. Pancetta should be somewhat crispy and appear a golden brown color.
Step 5

PLATING Spread about 2 tablespoons of filling onto a small plate and arrange four shrimp on top. Add celery and carrot sticks to garnish, if desired. Drizzle with jam. Serve with a pitcher of margaritas! Tasty y'all!
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