Shrimp with Garlic Sauce
1 lb shrimp, cleaned and de-veined
2 tsp extra virgin olive oil
4 Tbsp thinly sliced duck prosciutto, optional
1 1/2 Tbsp minced garlic
1 Tbsp diced shallots
1/2 cup white wine
1 cup chicken stock
1 1/2 tsp cornstarch
1 1/2 tsp water
1/2 cup peeled, seeded and diced tomatoes
2 Tbsp nonfat sour cream
2 Tbsp heavy cream
2 Tbsp chopped parsley
1 tsp fresh lemon juice
1/2 tsp sea salt
Pinch freshly ground black pepper
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 1 1/2 tablespoons sauce over 3 ounces cooked shrimp and garnish with 1 tablespoon duck prosciutto. Serve with 1/3 cup Soft Corn Polenta (optional).