Shrimp Piccata

Name: Shrimp Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Shrimp (1 pound large shrimp (peeled and deveined)); 2 tsp All-Purpose Flour (2 teaspoons all-purpose flour); 1 ½ tsp Lemon pepper (1½ teaspoons lemon pepper seasoning (I use Lawry's brand.)); 2 tbsp Olive Oil (2 tablespoons olive oil (divided)); 2 pieces Garlic (2 garlic cloves (minced)); ¼ cup White Wine (¼ cup white wine); ¾ cup Chicken Stock (¾ cup chicken stock); 1 ½ tbsp Lemon Juice (1½ tablespoons fresh lemon juice); ¼ tsp Red Pepper Flakes (¼ teaspoon red pepper flakes (OPTIONAL)) — optional; 4 tbsp Butter (4 tablespoons cold butter); 3 tbsp Capers (3 tablespoons capers (drained)); 0 pieces Kosher Salt (kosher salt (ONLY as needed, adjust to taste)); 0 pieces Black Pepper (freshly ground black pepper (ONLY as needed, adjust to taste)); 1 tbsp Flat-Leaf Parsley (1 tablespoon fresh Italian parsley (chopped small))

Shrimp Piccata - Main Course (American)

25 minAmerican

Servings4

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Pescatarian
Egg Free

Ingredients

For 4 servings

Shrimp1 lb · 1 pound large shrimp (peeled and deveined)
All-Purpose Flour2 tsp · 2 teaspoons all-purpose flour
Lemon pepper1 ½ tsp · 1½ teaspoons lemon pepper seasoning (I use Lawry's brand.)
Olive Oil2 tbsp · 2 tablespoons olive oil (divided)
Garlic2 pieces · 2 garlic cloves (minced)
White Wine¼ cup · ¼ cup white wine
Chicken Stock¾ cup · ¾ cup chicken stock
Lemon Juice1 ½ tbsp · 1½ tablespoons fresh lemon juice
Red Pepper Flakes¼ tsp · ¼ teaspoon red pepper flakes (OPTIONAL) · optional
Butter4 tbsp · 4 tablespoons cold butter
Capers3 tbsp · 3 tablespoons capers (drained)
Kosher Salt0 pieces · kosher salt (ONLY as needed, adjust to taste)
Black Pepper0 pieces · freshly ground black pepper (ONLY as needed, adjust to taste)
Flat-Leaf Parsley1 tbsp · 1 tablespoon fresh Italian parsley (chopped small)

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Steps

1Rinse the shrimp and pat dry with a paper towel. Place the shrimp in a medium-sized bowl and sprinkle with flour and lemon pepper seasoning. Toss to coat.
2Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half the shrimp to the skillet and toss to coat with oil. Cook, while stirring constantly, for about 2 minutes, until the shrimp is pink and almost cooked through. Transfer the cooked shrimp to a bowl and repeat the cooking process with the remaining shrimp. Set aside.
3Add the garlic and the wine to the skillet and simmer for about 1 minute, scraping up the browned bits as it heats. Add the chicken stock, lemon juice, and red pepper flakes if desired, to the pan and continue simmering and whisking for 5 minutes, or until the liquid is reduced by about half.
4Reduce the heat to medium-low and add the butter, 1 tablespoon at a time, whisking constantly. Add the capers and simmer 2 more minutes, or until the liquid has thickened slightly.
5Stir in the shrimp with juices. Taste and add salt and pepper, only as needed, to taste. Sprinkle with parsley and serve over pasta, if desired.