Shrimp Piccata

Shrimp Piccata

A Pound Of Shelled And Deveined Shrimp

A Tablespoon Of Unsalted Butter

Three Tablespoons Of Olive Oil

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Freshly Ground Black Pepper

Two Teaspoons Of Finely Chopped Scallion

A Minced Garlic Clove

Two Tablespoons Of Dry White Wine (Select One That You Would Drink)

Two Teaspoons Of All Purpose Flour

A Cup Of Reduced Sodium Chicken Stock

The Juice Of 1/2 Lemon

Two Tablespoons Of Capers

A Tablespoon Of Chopped Italian Parsley

Into a 12-14 inch non-stick saute pan, add the olive oil and the butter. Cook on medium high heat until the butter melts. Add the shrimp, the sea salt, and the black pepper. Cook while stirring for three minutes. Turn off the heat. Remove the shrimp to a plate.

Turn the heat up to medium high and add the garlic and the shallot. Cook while stirring for one minute. Add the white wine. Scrape the bottom of the pan to loosen any of the brown bits that have accumulated. Let the wine cook for three minutes. Add the flour. Turn the heat down to low. Using a whisk, mix well to incorporate the flour. While whisking, cook the mixture for one minute. Add the chicken stock and turn the heat up to medium. Continue to whisk until the sauce begins to boil. Turn the heat down to low. Simmer the sauce while stirring occasionally for five minutes. Taste and add more sea salt and/or black pepper, if needed.

Return the shrimp to the pan. Add the lemon juice and the capers. Simmer while stirring occasionally for three minutes. The shrimp should be pink in color and firm to the touch. Turn off the heat.

Garnish with the fresh parsley. Serve over angel hair, rice, or orzo pasta.