Shrimp Piccata

My first encounter with the Italian lemon-butter-caper sauce called piccata was when I ordered veal piccata in a restaurant. I love the piquant flavor of piccata and have made chicken piccata, fish piccata, pork piccata and piccata sauce just for pasta. Here, I made shrimp piccata. It’s a very quick and delicious dish to prepare.

Ted Scheffler

January 21, 2022

Ingredients:

2 Tbsp cornstarch
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 ½ pounds medium shrimp peeled and deveined
2 Tbsp. olive oil
2 Tbsp butter, plus 1 more for finishing the sauce
½ cup chicken broth
1 large lemon juiced
¼ cup capers drained and rinsed
¼ cup chopped fresh flat-leaf parsley
thin slices of fresh lemon for garnish, optional

Method:

In a medium bowl (large enough to hold the shrimp), whisk together cornstarch, salt and pepper. Add the shrimp and gently toss to coat evenly.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until hot and foamy. Add the shrimp in a single layer and cook without stirring until one side is crisp, about 2 minutes. With a thin spatula, flip each shrimp to crisp on the second side, about 2 minutes more. Transfer the shrimp to a clean plate.
Add the broth, lemon juice, and capers to the skillet. Bring to a boil, scraping up any browned bits. Add the remaining tablespoon of butter and stir to melt.
Add the shrimp back into the skillet and stir gently until the shrimp is coated with sauce and heated through, about 1 minute. Remove from the heat and transfer to a platter if desired. Top with parsley and lemon slices if using and serve.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, The Dish, Utah Bites, Utah Food

recipe, Shrimp recipe

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.