This one dish wonder is a lighter version of the very popular and overly buttery shrimp dish. Eventhough it lacks the normal stick of yellow stuff per serving it does not disappoint on flavor; with the addition of red pepper and tons of garlic you won't miss the grease. Cooking the shrimp with lemon slices adds a very fresh and clean taste from the essential oils in the peel that you wouldn't get by just adding the juice.
See new version here: Spicy Vegetable Picatta
See new version here: Spicy Vegetable Picatta
20 medium shrimp -deveined, and shelled, no-tail
( I buy bulk frozen shrimp and just thaw them as I need them)
1 tablespoon olive oil
1/3 tsp. red pepper flakes or more if you want it really spicy
3 minced garlic cloves
1/2 small white onion or shallot minced very fine
1/4 c. cooking wine
1 lemon- sliced
dried parsley
1 tbsp butter
jarred capers and artichoke hearts
2 servings brown rice or orzo
-Heat olive oil over medium heat in a large sautee pan
-Add very finely minced onion, stir and cover
-Turn heat to low medium and let onions "sweat" until very very soft (do not brown them)
-Add minced garlic, red pepper, and a pinch of salt
-Add lemon slices and white wine
-Let cook until the liquid has reduced (5-7 minutes)
-Add shrimp and cook until pink
-Remove lemon slices and discard
-Add butter and parsley
-Serve over brown rice or orzo (any pasta like item would do, or eat it plain)
-Top with 2 artichoke hearts and as many capers as you want
2 servings
Approx: 215 calories per serving
(10 shrimp, 1/2 sauce, 2 artichoke hearts, 1 1/2 tbsp capers)
