Thursday, May 9, 2019

Sautéed Shrimp with Capers and Lemon

This Sautéed Shrimp with Capers and Lemon is for my friends and fellow last minute dinner comrades who like me, sometimes end up scrambling on weeknights looking for a quick meal to get on the table with just a little bit of work, but lots of flavor and a spicy, from-scratch, quick cooking, and semi-healthy-ish meal. Serves 4 Total Time: under 30 minutes


1 lb medium shrimp, peeled and deveined 
Sea salt and pepper, to taste 
2 tablespoons unsalted butter 
1 tablespoon olive oil 
1 shallot, minced 
2 cloves garlic, minced 
1/4 cup dry white wine
1 lemon, zest and segmented
2 tablespoons capers 
1 tablespoon fresh flat-leaf parsley, chopped 


Pat shrimp dry with paper towels and season with salt and pepper, to taste. In a large skillet set over medium heat and add the butter and oil. When butter is melted and foam subsides and the shallots and cook until translucent then add the garlic until aromatic, about 30 seconds. Add shrimp and sauté until opaque, 2-3 minutes.

To prepare sauce: add the wine, lemon segments and capers to skillet with the shrimp and cook until sauce thickens slightly, 2-3 minutes. Taste and adjust seasonings, if needed. Garnish with zest and chopped parsley. Serve immediately. 

How to segment a lemon:

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