I would have never thought to match ricotta and shrimp, but boy, am I glad this recipes does it for me.
While common lore in Italian food tends to exclude a combo of fish and dairy, this dish proves that instead, the creative blending of delicate aromas and flavors in fresh ricotta enhance the fresh, sweet taste of fresh shrimp cooked to perfection.
The addition of crispy bacon adds an excellent texture to your dish, and even for those on the fence about unusual ingredient combinations can rest easy with this easy, scrumptious dish. You're surely going to want to give this recipe a try on one of those nights when seafood's ringing the doorbell!
The triumph of taste and goodness of this dish, which combines the delicate creaminess of the ricotta cheese, the umami of the prawns and the gustatory thrust of the pancetta, requires a pairing capable of mediating and enhancing each individual component. The ideal match is therefore a white wine with full flavour, a soft mouthfeel and a medium structure with the ability to evolve in the glass, such as Vernaccia di San Gimignano with its fruity and slightly almondy finish. Obviously, a classic method bubble that refreshes the palate and accompanies the succulence of the bacon is also perfect. If you are looking for a special combination, try an orange wine, a white wine left in contact with the skins for a longer period of time to give the wine more texture and depth.
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for 4 servings
In medium mixing bowl, combine the ricotta cheese with salt, extra-virgin olive oil, and grated lemon zest, all to taste.
Wash, and very delicately dry mint and basil leaves. Finely julienne, and add ricotta blend. Set aside, and allow to rest at room temperature prior to serving. Ricotta is a very fresh and flavorful cheese - if served too chilled the majority of the flavor is lost.
Wash and dry shrimp well. Using sharp knife, remove shrimp head and black stripe down shrimp’s back. Delicately remove shrimp shell, being careful to leave tail attached. Dry fish well, and place in refrigerator until ready to cook.
Cut smoked bacon into long, thin strips approximately 2cm in length. Heat nonstick pan over medium heat without adding oil. Add bacon to heated pan, and allow to gently sauté until bacon turns golden brown. Remove bacon from heat, and place onto plate lined with paper towels. Allow paper to absorb additional grease from cooked bacon.
Using two teaspoons, shape ricotta into oval shape, and place into center of each individual serving plate. Heat another nonstick pan with small amount of olive oil. When heated, add shrimp, and once they have taken color on one side, flip and allow to cook for the same amount of time on the other side.
Place shrimp on top of plated ricotta, garnish with crispy bacon and one basil and mint leaf to add color to your dish. Serve promptly once plated.
A note regarding basil and mint: 6 leaves, fresh (if not available, substitute with 1 1/2 tablespoons dried basil).
2-3 leaves fresh mint, if not available substitute with 1 teaspoon dried mint.
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10 minutes 11 ingredients 538 kCal