Shrimp Piccata
Recipe from
Better Homes and Gardens
Lemon, garlic, and white wine characterize this exceptionally easy, but oh-so-elegant, entree.
Servings:
4 servings
Total Time:
30 mins
Ingredients
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1 poundfresh or frozen peeled and deveined large shrimpsee savings
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2 tablespoonsall-purpose floursee savings
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1/3 cupdry white winesee savings
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2 tablespoonslemon juicesee savings
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1 tablespooncapers, drainedsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonpeppersee savings
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1 tablespoonmargarine or buttersee savings
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2cloves garlic, mincedsee savings
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2 cupshot cooked brown rice and wild ricesee savings
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Lemon slices, halved (optional)see savings
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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
Per serving: 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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