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Pancetta Wrapped Jumbo Prawn

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Daytime

Published: January 27, 2010

Gamberoni In Camicia: Pancetta-wrapped Jumbo Prawn filled with Italian Sharp Gorgonzola with Parmesan Polenta and Baby Spinach
Serves 4
FOR THE JUMBO PRAWN:
• 4 oz Crumbled Sharp Gorgonzola
• Fresh Ground Pepper
• ½ Cup of Corn Syrup
• 8 oz thinly sliced Italian Pancetta
• ½ Cup Balsamic Vinegar
Peel the shell of the prawns and take the head off but leave the tail on. De-vein them and cut open the back with a sharp knife. Make a cut from the head to the tail. Season with fresh ground pepper on both sides.
Using the palm of your hand, press the crumbled Gorgonzola and push it into the back slit of the prawns. Close the meat of the shrimp around the cheese so that it will stay.
Starting from the tail of the prawn, wrap the pancetta around the whole body of the shrimp, finishing with the head side. Close the wrapped prawn in your hand so the pancetta will stick to the body. Set aside in the refrigerator.
Place the balsamic in a sauce pan and reduce to half. Add the corn syrup and keep cooking for another 5 minutes, at which time you can turn the heat off and let the sauce cool.
Grill the shrimp till you have a nice crispy pancetta around, and if you want them more well done, finish in the oven at 400 for another 4 minutes.
FOR THE SPINACH:
• 1 lbs of fresh baby spinach (the baby spinach ahs a more tender leaf than regular spinach)
• 3 cloves of garlic smashed with the side of a knife
• Salt and fresh ground pepper
• 2 T extra virgin olive oil
Heat the oil in a pan and add the garlic . Cook 3 – 4 minutes until golden brown. Add the spinach and stir until leaves are wilted but not completely soft (about 5 minutes). Add salt & pepper and set aside, heating up again immediately before serving.
FOR THE POLENTA
• 1 cup polenta or grits
• 1 cup of heavy cream
• 1 cup milk
• 2 cloves of garlic
• 1 tsp fresh chopped rosemary and sage
• 1 T extra virgin olive oil
• 4 oz grated parmesan
• ½ stick butter
Saute herbs with butter for 5 – 6 minutes before adding milk and cream and bringing to a simmer. Once simmering, add polenta and turn fire to low. Stir until polenta is creamy but firm. Add parmesan and season to taste with salt & pepper.

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