Recipe: Shrimp Picatta

Shrimp Picatta

Tiger Prawns are jumbo shrimp that are easily identifiable with the green stripe that runs every 1/4-inch across the tail. They are available in the seafood case at most grocery stores. However, feel free to substitute jumbo white or brown gulf shrimp in place of the tigers. Feel free to adjust the amount of garlic or lemon in this recipe to suit your personal taste. Personally, I love garlic and an additional squeeze of lemon in this classic Italian dish.

16 Tiger Prawns, peeled and deveined with tail section intact
1 1/2 tbsp flour
1/2 stick butter
1/4 cup olive oil
6 cloves garlic, sliced
1/4 cup shallots, minced
1 lemon slice, quartered
1/4 cup capers, drained
1 tbsp parsley, chopped
1 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
juice of 1 lemon
1/2 cup white wine
1 cup shrimp stock or water
salt and pepper to taste
seasoned Italian breadcrumbs
4 servings cooked pasta, hot

Take peelings from shrimp and place in 3 cups of water. Bring to a rolling boil, reduce to low and simmer 10-15 minutes. Strain and reserve 1 1/2 cups.

In a large mixing bowl, season shrimp to taste with salt and pepper and sprinkle in flour.

In a large skillet, combine butter and oil over medium-high heat. Add garlic and saut until edges begin to turn golden, then add shallots and lemon slice.

Saute 1 additional minute and add shrimp. Cook until pink and curled, approximately 2 minutes.

Add capers, parsley, herbs, lemon juice and white wine. Bring to a simmer, reduce wine to 1/2 volume and add shrimp stock.

Bring to a rolling boil and cook until slightly thickened. Season to taste using salt and pepper.

When ready to serve, place hot pasta in the center of 4 serving dishes and top with the picatta sauce and 4 jumbo shrimp. Sprinkle with seasoned Italian breadcrumbs and garnish with a fresh basil or oregano leaf.

Servings: 4
Source: Chef John Folse & Company