Shrimp Piccata Lemon Caper (Print Version)
# Ingredients:
01 -
1 pound large shrimp, peeled and deveined
02 -
2 teaspoons all-purpose flour
03 -
1½ teaspoons lemon pepper seasoning
04 -
2 tablespoons olive oil, divided
05 -
2 garlic cloves, minced
06 -
¼ cup white wine
07 -
¾ cup chicken stock
08 -
1½ tablespoons fresh lemon juice
09 -
¼ teaspoon red pepper flakes (optional)
10 -
4 tablespoons cold butter
11 -
3 tablespoons capers, drained
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
1 tablespoon fresh Italian parsley, finely chopped
# Instructions:
01 -
Rinse 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.
02 -
Heat 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.
03 -
Add 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.
04 -
Reduce 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.
05 -
Stir in the shrimp with juices. Taste and add salt and pepper, only as needed. Sprinkle with parsley and serve over pasta, if desired.