Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 tbsp. unsalted butter
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 tbsp. capers, drained
- 2 tbsp. fresh lemon juice
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, and black pepper.
2. Dredge each shrimp in the flour mixture, shaking off any excess.
3. In a large skillet, melt 2 tbsp. of butter over medium-high heat.
4. Add the shrimp to the skillet and cook until golden brown, about 2-3 minutes per side.
5. Remove the shrimp from the skillet and set aside.
6. Add the white wine, chicken broth, capers, and lemon juice to the skillet.
7. Bring the mixture to a boil and cook until reduced by half, about 2-3 minutes.
8. Remove the skillet from the heat and stir in the remaining 2 tbsp. of butter until melted.
9. Return the shrimp to the skillet and toss to coat in the sauce.
10. Sprinkle with chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Saturated Fat: 7g
Cholesterol: 220mg
Sodium: 700mg
Carbohydrates: 9g
Fiber: 0g
Sugar: 0g
Protein: 24g
Substitutions for ingredients:
- Instead of shrimp, you can use chicken or veal cutlets.
- Instead of white wine, you can use chicken broth or vegetable broth.
- Instead of capers, you can use chopped green olives.
Variations:
- Add sliced garlic to the skillet before adding the shrimp.
- Serve the shrimp piccata over pasta or rice.
- Add sliced mushrooms to the skillet with the white wine and chicken broth.
Tips and tricks:
- Make sure to pat the shrimp dry before dredging in the flour mixture to ensure a crispy crust.
- Use tongs to flip the shrimp in the skillet to prevent them from sticking or breaking apart.
- If the sauce is too thin, you can add a cornstarch slurry (1 tbsp. cornstarch mixed with 1 tbsp. water) to thicken it.
Storage instructions:
Store any leftover shrimp piccata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shrimp piccata in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the shrimp piccata on a bed of cooked pasta or rice, garnished with lemon wedges and chopped parsley.
Garnishes:
Lemon wedges and chopped parsley
Pairings:
Serve the shrimp piccata with a side salad and crusty bread.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the flour coating is falling off the shrimp, make sure to shake off any excess flour before adding to the skillet.
- If the sauce is too thick, you can add more chicken broth or white wine to thin it out.
Food safety advice:
Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
Piccata is a classic Italian dish that typically features chicken or veal cutlets that are dredged in flour, sautéed in butter, and served with a lemon and caper sauce.
Flavor profiles:
The shrimp piccata is tangy and savory, with a crispy coating and a bright lemon and caper sauce.
Serving suggestions:
Serve the shrimp piccata as a main dish for a weeknight dinner or as an appetizer for a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian