Shrimp Piccata Recipe
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Lemon, garlic, and white wine characterize this exceptionally easy, but oh-so-elegant, entree.
Ingredients
- 1 pound fresh or frozen peeled and deveined large shrimp
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon margarine or butter
- 2 cloves garlic, minced
- 2 cups hot cooked brown rice and wild rice
- Lemon slices, halved (optional)
- Thaw shrimp, if frozen. In a medium bowl toss shrimp with flour until coated. Set aside.
- For sauce, in a small bowl stir together wine, lemon juice, capers, salt, and pepper. Set aside.
- Place margarine or butter in a wok or large skillet. (Add more margarine as necessary during cooking.) Preheat over medium-high heat until margarine is melted. Stir-fry garlic in margarine for 15 seconds.
- Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp; remove all shrimp from the wok.
- Stir sauce. Add sauce to the hot wok. Cook and stir until sauce is bubbly and reduces slightly. Return shrimp to the wok. Cook and stir about 1 minute more or until heated through. Serve immediately over a mixture of brown rice and wild rice. Garnish with lemon slices, if desired. Makes 4 servings.
- Calories 247, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 174 mg, Sodium 405 mg, Carbohydrate 27 g, Protein 21 g.
- Percent Daily Values are based on a 2,000 calorie diet
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