In my opinion, lemons are one of the most useful ingredients in cooking. They add a unique flavor to some of my favorite meals. That flavor can be assertive, a flavor that knocks you on your you know what, or lemons can be mild with a sweet backnote that leaves you craving more. Lemons add something delicious and zesty to iced tea, lemon blueberry bread, salad dressings, lemon cream cake, and one of my favorites…Shrimp Piccata.
Shrimp Piccata combines the wonderful lemon with lightly breaded shrimp, dry white wine, tangy capers, and buttery noodles (or rice). The combination is simply delicious while the preparation is so easy to prepare. Bread shrimp, saute, add sauce, pour over pasta or rice. Done. Grab some crusty fresh baked bread and make yourself some Shrimp Piccata tonight!
Shrimp Piccata Recipe
1 lb Large shrimp, peeled and deveined
1/4 Cup Flour (All Purpose)
1/2 tsp Garlic powder
2/3 Cup Dry white wine
4 Tbsp Lemon juice
2 Tbsp Capers, drained
1/2 tsp Salt, plus a pinch
1/4 tsp Black Pepper, plus a pinch
1 Tbsp Butter
2 tsp Olive oil
2 Cloves Garlic, minced
Flat Leaf Italian Parsley, chopped for garnish
- Pat shrimp dry with paper towels.
- In a medium bowl, add flour. Season flour with a pinch of salt, a pinch of pepper, and garlic powder. Toss shrimp until coated. Shake off excess flour.
- In small bowl, combine wine, lemon juice, capers, salt and pepper. Set aside.
- In large skillet, melt butter and olive oil. Add garlic for about 30 seconds. Add shrimp and sauté for about 3-5 minutes or until shrimp is pink and opaque and cooked through. Remove shrimp.
- Add sauce to skillet. Cook and stir until slightly reduced. Add shrimp. Reheat for about 2 minutes.
- Serve over rice or pasta. Garnish with parsley.