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SHRIMP PICCATA OVER RICE

Source of Recipe

the Post-Gazette site


List of Ingredients

1 cup long grain white rice
3 large cloves garlic, thinly sliced
1 pound medium shrimp, peeled and deveined
3 Tablespoons flour
1/3 cup dry white wine
2 Tablespoons lemon juice
2 teaspoons capers, drained
Freshly ground black pepper


Recipe

Cook rice according to package directions.

While rice cooks, coat a large nonstick skillet or wok with cooking spray (we used 2-3 tablespoons olive oil) and heat to medium. Add garlic and cook, stirring constantly, for about 30 seconds. Toss shrimp with flour and add to skillet in single layer (you may have to do in 2 batches if your skillet isn't big enough) and cook, stirring, for 3 minutes. Transfer to a bowl.

Add wine, lemon juice and capers to skillet. Bring to a boil, stirring constantly, until slightly reduced. Add shrimp and black pepper, mix well and heat thoroughly for 2 to 3 minutes. (The shrimp was done before the rice was cooked, so we put a lid on the skillet and simmered on lowest setting until rice was ready.) Serve over rice.

Serves 4.