Shrimp Piccata
- 1 pound uncooked shrimp uncooked, tails on, cleaned and deveined
- 3 Tablespoons flour
- Salt and freshly ground pepper
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 2 cloves garlic thinly sliced
- 1/2 cup dry vermouth or white wine
- 3 Tablespoons fresh lemon juice
- 1/2 cup chicken broth
- 2 Tablespoons capers drained
- 2 Tablespoons flat-leaf parsley minced
- Angel hair pasta cooked, for serving (optional
Combine flour and a pinch of salt and pepper in a shallow dish. Toss shrimp in flour mixture until coated. Heat oil in a large nonstick skillet on medium. Add shrimp and cook 2 or 3 minutes, turn and cook 1 more minute. Remove shrimp to plate.
Melt 1 Tbs. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining 1 Tbsp. butter, the capers and parsley. Stir in shrimp and season with salt and pepper, to taste.
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