Summer Shrimp Piccata (Edit recipe)

A light, fresh meal that is perfect for summer.

10 minutes

25 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	516
Fat:	16 g
Carbohydrates:	5 g
Protein:	35 g
Cholesterol:	330 g
Sodium:	1457 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.

by Real Food with Altitude

View original recipe

Serves: 2-4

Ingredients

1 lb Raw Shrimp, (about 14 shrimp)
2 Tbsp Extra Virgin Olive Oil
1 Shallot, diced
1 Tbsp Garlic, minced
1 tsp Arrowroot Powder
1 cup Chicken Broth
1 Tbsp Parsley
2 Tbsp Capers
1 Lemon, juiced
Salt and Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat your cast iron pan and 2 tbsp olive oil to medium-high heat. Then add minced garlic and diced shallots to the pan. Sauté for 5 minutes.
Once the garlic and shallots have sautéed, 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 tbsp 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!