Photo by Alicia Cahill
Gulf shrimp sizzle in this summer dish
What makes wild-caught shrimp taste so good? The nutrient-rich waters of our Gulf impart an unmistakable, robust taste. Succulent, clean and sweet, wild shrimp feast on a natural diet, further enhancing their flavor. Lucky for us, this true Texas treasure is plucked from the waters lapping at our back doorstep.
After a quick pan fry, the shrimp are kissed by a lemon, butter and white wine sauce. Tossed with briny capers, fresh parsley and a bit of heat, this easy dish makes it possible to spend more time outside in flip-flops and less time indoors in an apron.
Shrimp Piccata
Servings 4-6
INGREDIENTS
1 pound jumbo wild-caught shrimp, tails on, cleaned and deveined
3 tablespoons flour
Salt and freshly cracked pepper
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
3 cloves garlic, thinly sliced
1⁄2 cup white wine
3 tablespoons fresh lemon juice
1⁄2 cup chicken broth
3 tablespoons capers, drained
2 tablespoons minced fresh flat-leaf parsley
Red pepper flakes
1⁄2 pound angel hair pasta cooked
DIRECTIONS
Combine flour and a pinch of salt and pepper in a shallow dish. Toss shrimp in flour mixture until coated.
Heat oil in a large nonstick skillet on medium. Add shrimp and cook 2-3 minutes, flip and cook 1 more minute. Remove shrimp to plate.
Melt 1 tablespoon of butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and broth; cook until the liquid is slightly reduced, about 5 minutes.
Remove pan from heat and whisk in the remaining 1 tablespoon of butter and capers. Stir in shrimp, top with parsley and sprinkle with red pepper flakes, to taste. Serve over angel hair pasta.
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