SHRIMP PICCATA

By SAEGERMA

Ingredients

• 3 TBL FLOUR
• 1 TSP LEMON PEPPER
• 1 1/4 LB LARGE SHRIMP PEELED & DEVEINED
• 2 TBL OLIVE OIL
• 2 CLOVES GARLIC FINELY CHOPPED
• 1/2 CUP DRY WHITE WINE
• 1/2 CUP VEGETABLE BROTH
• 3 TBL LEMON JUICE
• 2 TBL CAPERS
• 2 TBL UNSALTED BUTTER
• 1 TBL CHOPPED PARSLEY
• 2 CUPS COOKED RICE

Preparation

Step 1

COMBINE FLOUR & LEMON PEPPER BLEND TOSS SHRIMP UNTIL COATED HEAT OIL IN NONSTICK SKILLET ADD SHRIMP & COOK 2 MIN TURN AND COOK ANOTHER MINUTE REMOVE SHRIMP TO A PLATE ADD GARLIC TO SKILLET AND COOK FOR 30 SEC STIR IN WINE BROTH LEMON JUICE AND CAPERS BRING TO A SIMMER ADD SHRIMP AND COOK 1 MIN UNTIL HEATED THROUGH OFF HEAT WHISK IN BUTTER AND STIR IN PARSLEY SERVE WITH COOKED RICE