Pancetta-Wrapped Shrimp w/ Brussel Sprouts

This was an easy dish that is just so tasty we had to do it. The shrimp were frozen and thawed, the pancetta sliced thin from the local (awesome!) Italian deli. The brussel sprouts offered a little greenery since we decided to make this a main since we are such fat kids :-)

Serves 2 as a main, but can be used as an excellent hors d'œuvre for your next dinner party.


  • Brussel sprouts, halved
  • 1 small onion, julienned
  • 18 shrimp, deveined (about 1 lb of jumbo shrimp)
  • 250 grams thinly slice pancetta (which came out to 39 slices)
  • Cracked black pepper
  • Canola oil


  1. Wrap the shrimp in the pancetta, two slices per shrimp, so that the whole shrimp is completely covered and the fat/meat ratio is pretty even throughout (this is just a bit of trial and error and not critical). Retain those few extra slices of pancetta (if you have them) and julienne them. Save till later
  2. Lay them down on the flap side (i.e. the side where the pancetta has a free edge) in a medium-high preheated cast iron skillet
  3. Cook until well brown on one side and then flip, cooking until well browned on the other side (about 3ish minutes per side)
  4. Remove and drip off as much fat as you can, retaining it in the skillet, and place on a paper towel covered plate. Add some cracked black pepper right away so it sticks to the hot pancetta
  5. Add a splash of canola oil to the pan and then toss in the brussel sprouts, cut side down, until browned
  6. Then toss in the onion and julienned pancetta and toss around in the pan until the onions are just cooked through and the pancetta is a little crispy. Add some salt and pepper to taste (but be light on the salt since the pancetta is really salty stuff!)
  7. Plate, pour yourself a nice glass of red (the gf would say Cab Sauv with hints of black cherry), and serve!
  8. Bon ap!


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