Nutrition Information (per serving)
1 lb shrimp, cleaned and de-veined
2 tsp extra virgin olive oil
1½ Tbsp minced garlic
1 Tbsp diced shallots
½ cup white wine
1 cup chicken stock
1½ tsp cornstarch
1½ tsp water
½ cup peeled, seeded and diced tomatoes
2 Tbsp nonfat sour cream
2 Tbsp heavy cream
2 Tbsp chopped parsley
1 tsp fresh lemon juice
½ tsp sea salt
Pinch freshly ground black pepper
4 tTbsp thinly sliced duck proscuitto, optional
- In a large sauté pan, heat olive oil over medium heat. Add shrimp and sauté until pink. Do not overcook.
- In a medium saucepan, combine garlic, shallots and wine and simmer until wine is evaporated. Add chicken stock simmer until reduced by half, about 5 minutes.
- Combine cornstarch and water to make a paste. Add to sauce and simmer until thickened, about 2 to 3 minutes. Remove from heat and add remaining ingredients.
- Serve 1½ tablespoons sauce over 3 ounces cooked shrimp and garnish with 1 tablespoon duck proscuitto. Serve with ⅓ cup soft corn polenta (optional).