Prawn Pancetta Spears Recipes

PRAWN & PANCETTA SPEARS

Prawn & pancetta spears image

Tender prawns wrapped in pancetta 'waistcoats' make an elegant - yet simple to prepare - canape for any occasion

Provided by Good Food team

Categories Dinner, Side dish

Time 45m

Yield Makes 20

Number Of Ingredients 7

Ingredients

10 slices pancetta or prosciutto
20 whole raw prawns , peeled but tails left on
2 tbsp extra-virgin olive oil
1 tbsp finely chopped preserved lemon or grated zest of 1 lemon
1 tbsp lemon juice
1 tbsp finely snipped chives
4 tbsp mayonnaise

Steps:

Soak 20 short bamboo skewers in water to prevent them burning under the grill. To make the dip, combine the preserved lemon or lemon zest, lemon juice, chives and mayonnaise and refrigerate.
Heat the grill to high. Cut the pancetta or prosciutto - probably in half, although sizes of slices differ - so that it wraps around the middle of the prawn, still showing some of the prawn at either end. Thread each prawn on to a skewer and lay on a baking sheet with a rim. Mix the olive oil with sea salt and freshly ground pepper in a bowl and brush the prawns with the seasoned oil.
Grill for 3-4 minutes on one side until the pancetta is crisp, then turn and grill for a minute or two more until cooked through. Serve hot or warm with the lemon mayonnaise for dipping.

Nutrition Facts : Calories 58 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Protein 3 grams protein, Sodium 0.32 milligram of sodium

LINGUINE WITH SHRIMP AND PANCETTA

Linguine With Shrimp and Pancetta image

The original recipe I followed was an Emeril's recipe. I have tweaked the recipe to my husband and my taste, so now it is a little different than the original recipe. It is so simple, easy yet has a robust of flavors. It always pleases! All guest I have served this recipe to have loved it.

Provided by Expat in Holland

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb linguine, pasta- preferable dececco brand
1/4 cup olive oil
6 ounces pancetta, chopped
3 shallots, peeled thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 1/2 lbs large shrimp, peeled, deveined
1/4 cup chopped fresh parsley leaves
3/4 cup parmesan cheese, -shredded
garnish with extra chopped parsley

Steps:

In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
Meanwhile, in a large skillet heat the olive oil over medium-high heat.
Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.
Add the parsley and stir to combine.
In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
Garnish with parsley and serve immediately.

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