SHRIMP PICCATA OVER RICE
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
Cook rice according to package directions.
When rice is cooked, coat a large non-stick skillet or wok with cooking spray 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 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.
Serve over rice.
Servings: 4
Adapted from source: Kitchen Quickies by Marie Caratozzolo and Joanne Abrams
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
Cook rice according to package directions.
When rice is cooked, coat a large non-stick skillet or wok with cooking spray 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 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.
Serve over rice.
Servings: 4
Adapted from source: Kitchen Quickies by Marie Caratozzolo and Joanne Abrams
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