For snappier shrimp, brine in heavily salted water for 15 minutes before draining and sautéing. (If you brine, skip salting the shrimp before cooking.)
Ingredients
- 8 ounces pancetta, finely chopped
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 16 medium shrimp, deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup white wine
- 2 small sprigs fresh rosemary, stemmed
- 1 tomato, cored, seeded, and finely diced
- Crusty bread, for serving
Directions
Heat the pancetta and olive oil in a large skillet over medium-high heat; cook until crisp, 6 to 8 minutes. Transfer the pancetta with a slotted spoon to a paper towel-lined plate. Add the garlic and sauté for 1 minute. Season the shrimp with salt and pepper and add to the skillet. Cook until pink, about 2 minutes, stirring occasionally. Add the wine, rosemary, and tomato and cook until the wine is reduced by half, 2 to 3 minutes. Sprinkle with the pancetta and serve immediately with crusty bread.
Serves 2 as a light meal or 4 as an appetizer — Recipe from Saveur, March 2012