Here’s a dish that brings together two spring time flavors and is sure to have you feeling like the warm weather is on its way! It’s light and fast and combines two of my favorite flavors; garlic and salty capers, making it a perfect weeknight meal! Here’s my recipe for “Picatta-ed” Shrimp Scampi.
1 lb large tail on shrimp, cleaned and de-veined
1/4 cup white wine
3 lemons, 2 juiced and one sliced in wedges for garnish
3 cloves of garlic, chopped
2 TBS capers
1 cup chicken broth
3 TBS butter, melted
2 TBS all purpose flour
Salt and pepper to taste
Chopped parsley to garnish
Heat a large skillet over medium high heat and drizzle with EVOO. Add the shrimp and garlic. Cook 3-4 minutes, or until the shrimp is just beginning to turn pink. Season with salt and pepper. Add the wine to deglaze the pan and cook for about 1 minute. Add the lemon juice and cook for another 1 minute. Add in the stock and bring to a simmer.
In a small bowl whisk together the flour and butter. Add into the shrimp and stir. Simmer for 2-3 minutes until the sauce begins to thicken. Remove from the heat, and add the capers, and stir. Serve over pasta, rice, or just with a side of toast points and garnish with lemon and parsley.
Here’s hoping that spring arrives quickly here in the Northeast!
Stephanie a.k.a. The Foodetarian