OK...what did you make?
I’m sure we’ve all had these moments. I found a great recipe in a magazine for Shrimp Piccata, and I figured it would be worth a try. I picked up some fresh shrimp, capers, lemon, and was all ready to make the dish, when I was hit with some finicky requests:
No flour, no wine, and no pasta. Ouch.
Reminds me of the Queen Latifah movie The Last Holiday. That one part where Chef Didier (Gérard Depardieu) is hit with an order for fine food, only with requests to make it low-fat, low-carb, no dairy, etc. It makes him simply exclaim “Why do they bother eating?”
I’ll be nice though. These moments do not bring me down, but more challenge me. I understood the desire to keep it more “healthy”, so I utilized all I learned and created my own variation of Shrimp Piccata, with a rousing smile and “thumbs up” from all who had it.
- 2 tbsp of olive oil
- 1 red pepper, chopped
- 1/2 cup of sun-dried tomatoes, chopped
- 1 lb of shrimp
- 1 tbsp of capers
- 3 tbsp of lemon juice
- 1 tsp of lemon pepper
- 2 tsp of granulated garlic
- 2 tsp of Italian seasoning blend
- Salt and pepper to taste
- Heat olive oil in a pan on medium heat.
- Place the red pepper and sun-dried tomatoes into the oil. Cook until soft.
- Add shrimp to pan and cook for 2-3 minutes.
- Add capers, lemon juice, granulated garlic, Italian seasoning blend, and lemon pepper to the pan. Feel free to add salt and pepper to your taste.
- Cook mixture until shrimp is done and everything is mixed and coated with the juices.
The pasta shown in the image was added merely for the visual. You can serve it with pasta, rice, or even by itself.