Summer Shrimp Piccata
a light, fresh meal that is perfect for summer
Ingredients
- 1 lbs Shrimp about 14 shrimp
- 2 tablespoon Olive oil
- 1 Shallot diced
- 1 tablespoon Garlic minced
- 1 teaspoon Arrowroot powder
- 1 cup Chicken broth
- 1 tablespoon Parsley
- 2 tablespoon Capers
- 1 Lemon juiced
- Salt and pepper
Instructions
- Heat your cast iron pan and 2 tablespoon olive oil to medium-high heat. Then add minced garlic and diced shallots to the pan. Sautee for 5 minutes.
- Once the garlic and shallots have sauteed, add your lemon juice, chicken broth, salt and pepper. Let this simmer for another 5 minutes.
- Once the liquid is at a rolling simmer, add the arrowroot powder. Be sure to whisk this thoroughly right away until there are no clumps left. Simmer for 5 minutes or until the liquid begins to thicken.
- In the mean time, pat your shrimp dry and season with salt and pepper. When the liquid starts to thicken you can add them to the pan. Cooking for 4 minutes on one side and 2 minutes on the other.
- When you flip the shrimp add your parsley and capers and let the liquid continue to thicken. If it does not thicken, you can slowly add a slurry of a small amount of arrowroot powder and a tablespoon of water. Don't add this too quickly though, it takes a few minutes for it to thicken.
- When it is ready, garnish with extra parsley, serve, and enjoy!
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