Chef Joe Simone is in the kitchen with March of Dimes making Grilled Shrimp wrapped in Pancetta with Caramelized Onions and Balsamic Vinegar.
Serves 4-6 as an appetizer
- 2 pounds Spanish Onions
- 2 tbsp Extra Virgin Olive Oil
- 12 Jumbo Shrimp, preferable Wild Caught White Shrimp from the Gulf of Mexico
- 12 very thin slices pancetta (your local deli counter should be able to do this for you)
- Dashes of olive oil to cook the shrimp
- 2 TBSP unsalted butter, optional
- Pinch salt to taste
- Splashes of Traditional Balsamic Vinegar, I use Villa Manodori
- Trim and peel the onions and cut into 1/8” thick julienne.
- Place onions and olive oil into a saucepan, cover, and set over very low heat.
- Cook onions very slowly stirring occasionally until the onions have given off their water and are very soft. Continue to cook slowly (covered) until the onions are a golden brown and very silky. This process will take about 2 hours. Remove from heat, let cool and store in the fridge for up to 3 days.
- Wrap each shrimp with a piece of pancetta, pressing firmly to make the pancetta stick. When the shrimp are all wrapped you can cover and refrigerate up to 1 day before cooking.
- To serve, heat a pancake griddle to 350F (or warm a large non-stick skillet over med heat). When hot add a touch of olive oil and the shrimp. Cook about 3-4 minutes per side until the shrimp are cooked through and the pancetta is golden brown.
- Meanwhile warm the caramelized onions over med-high heat When hot add the butter if using and shake/stir the pan constantly until the butter melts into a smooth sauce. Season to taste with salt.
- Serve the shrimp atop the warm onions and drizzled with a touch of balsamic vinegar.