Shrimp Piccata
Recipe from Better Homes and Gardens

Lemon, garlic, and white wine characterize this exceptionally easy, but oh-so-elegant, entree.


Shrimp Piccata

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Servings: 4 servings
Total Time: 30 mins
Related Categories: Chinese Shrimp Dishes, Diabetic, Healthy Dinner, Heart Healthy, Low Fat, Shrimp
 
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Ingredients
  • 1  pound
    fresh or frozen peeled and deveined large shrimp
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  • 2  tablespoons
    all-purpose flour
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  • 1/3  cup
    dry white wine
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  • 2  tablespoons
    lemon juice
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  • 1  tablespoon
    capers, drained
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    pepper
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  • 1  tablespoon
    margarine or butter
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  • 2 
    cloves garlic, minced
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  • 2  cups
    hot cooked brown rice and wild rice
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  •  
    Lemon slices, halved (optional)
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Directions
1.
Thaw shrimp, if frozen. In a medium bowl toss shrimp with flour until coated. Set aside.
2.
For sauce, in a small bowl stir together wine, lemon juice, capers, salt, and pepper. Set aside.
3.
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.
4.
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.
5.
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.
Nutrition information
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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