The flavors of lemon, garlic, and white wine infuse this simple but elegant shrimp dish. Capers add their unmistakable salty, briny flavor. Veal piccata is the Italian standard; but chicken, pork, and shrimp all take equally well to this fresh and lively mix of flavors. Served on a bed of brown and wild rice, the dish is very nutritious, as well as delicious. It would also be wonderful served atop linguini or angel hair pasta.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
1 pound fresh or frozen peeled and deveined large shrimp
2 tablespoons all-purpose flour
1/3 cup dry white wine
2 tablespoons lemon juice
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon margarine or butter
2 cloves garlic, minced
2 cups hot cooked brown rice and wild rice
Lemon slices, halved (optional)
directions
Thaw shrimp, if frozen. In a medium bowl toss shrimp with flour until coated. Set aside.
For sauce, in a small bowl stir together wine, lemon juice, capers, salt, and pepper. Set aside.
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.
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.
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.
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