Piccata gets a seafood twist

By JEANNE BESSER
Published May 23, 2007

Sometimes a small change to a favorite dish can make it seem new and exciting. I am a longtime fan of chicken piccata, lightly floured chicken breasts sauteed with a lemon-butter-caper sauce. Not only is it an easy everyday dinner, it's elegant enough to serve to company.

One day, time was especially short, so I turned to my favorite quick-cooking companion, shrimp. Pairing the citrus topping with the seafood turned out to be a great match.

TONIGHT'S SOLUTION: Shrimp Piccata

TO MAKE THE MEAL: Serve with herbed orzo and broccoli.

Shrimp Piccata

1 1/4 pounds shrimp, peeled and deveined

1 to 2 tablespoons all-purpose flour

4 tablespoons unsalted butter, divided

1 to 2 lemons, juiced (about 1/4 cup)

2 tablespoons capers

- Pat shrimp dry with a paper towel and sprinkle with salt and pepper. Sprinkle with flour and toss to lightly coat, shaking off excess flour.

- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp and cook for 1 minute. Flip and cook for 1 minute on the other side or until just opaque. With a slotted spoon, remove shrimp to a plate.

- Add juice of 1 lemon to pan and stir to combine. Add remaining butter and whisk to make a sauce. Add capers and shrimp and saute for 1 minute or until shrimp are heated through. Taste, season with salt and pepper and add more lemon juice, if necessary.

- For a thinner sauce, skip the flour and add 1/2 cup wine or chicken broth. For added lemon flavor, zest one of the lemons before juicing and add zest with capers.

Makes 4 servings.

Nutritional information per serving: 263 calories (49 percent from fat), 29g protein, 4g carbohydrates, trace fiber, 14g fat (7g saturated), 247mg cholesterol, 250mg sodium.

[Last modified May 22, 2007, 17:43:45]