SHRIMP PICCATA

Shrimp Piccata image

Provided by East Wind Goddess

Time 30m

Yield 4 individual servings, 4 serving(s)

Number Of Ingredients 11

1 lb fresh shrimp
1/4 teaspoon fleur de sel
1/4 teaspoon white pepper
1 tablespoon butter
1/4 cup court bouillon or 1/4 cup oyster sauce
2 garlic cloves, minced
1/4 cup white wine
2 tablespoons lemon juice, freshly squeezed
1 teaspoon arrowroot
1 tablespoon capers
1/2 teaspoon dill

Steps:

Rinse the shrimp and pat dry.
Sprinkle with salt and pepper.
In a saute pan, melt the butter and lightly saute the shrimp.
Remove the shrimp and add the court bouillon (fish stock) wine, garlic and lemon juice to the saute pan. Allow the sauce to cook down to half the volume. Add the arrowroot and stir until the sauce thickens.
Toss in the shrimp and capers, stirring, until the shrimp are fully cooked but not too long or they will be tough. Add more bouillon as necessary to keep the sauce at a desirable consistency.
Toss in the capers, give a final stir and serve over noodles. Sprinkle the dill over each dish before serving.

Nutrition Facts : Calories 165.7, Fat 4.9, SaturatedFat 2.2, Cholesterol 180.4, Sodium 398.7, Carbohydrate 3.4, Fiber 0.2, Sugar 0.3, Protein 23.3