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. Itâ€™s a very quick and delicious dish to prepare.Â
- 2 Tbsp cornstarch
- Â½ tsp. kosher salt
- Â½Â tsp. freshly ground black pepper
- 1 Â½ pounds medium shrimp peeled and deveined
- 2 Tbsp. olive oil
- 2 Tbsp butter, plus 1 more for finishing the sauce
- Â½ cup chicken broth
- 1 large lemon juiced
- Â¼ cup capers drained and rinsed
- Â¼ cup chopped fresh flat-leaf parsley
- thin slices of fresh lemon for garnish, optional
- 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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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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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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