[Music]
hi guys I'm Laura Vitale and this
episode of Laura in the kitchen I want
to share with you how I make some shrimp
piccata really easy really simple it is
using things I have on hand which is
perfect for right now and I want to
encourage you to do this recipe whether
you have shrimp but then you have
chicken whether you have some frozen
scallops which I know it sounds crazy
but my grocery store always runs a sale
on those frozen items so I try to stock
up when I find them but really you can
piccata just about anything you can pick
out a tofu and it is delicious so let's
get started I've got my shallow Dutch
oven here with a little bit of light
olive oil and in here I have my shrimp
now I'm a big believer that just like
you do your chicken right you've got a
coat your shrimp in just a very light
amount of flour not much like literally
a tablespoon or so because it's that
coating that allows the sauce to really
adhere to your protein right shake in
fish whatever and then you just need
some salt and pepper and stir those
around I do a little bit at a time and I
just kind of add literally just adding
like four a pound of shrimp you probably
just need a couple tablespoons if that
okay
that is lovely it's not to create a
really thick thick crust so oil is just
about there we're gonna add the shrimp
and we're going to cook them really
quickly 30 seconds or so on each side
because you're you don't even need to
worry about cooking them all the way
through all those shrimp cook really
quickly I just want to create I want to
develop that color around the shrimp you
can see it happen it's pretty much right
away if your oil is hot beautiful I'm
just gonna add another small drizzle oil
because I want my garlic to sizzle in
the audio now I want you to see we
didn't add so much flour that a heavily
coated them but I want you to see what
it did I mean look at those like little
tiny
of gold all around the shrimp now only
that they develop extra flavor but that
it was that coating is just gonna help
you thicken the sauce it's going to help
you make sure that the sauce really
adheres to the shrimp it's phenomenal
I'm gonna go ahead and add some beer
you can add white wine which is more a
bit more traditional I don't happen to
have any white wine that's not sweet so
a little light beer is lovely I'm also
gonna be making some linguine to go
alongside with spaghetti I don't decided
which is what the water is going back
there for so I'm gonna make more sauce
then you would make if you were making
this as an appetizer you know to eat
with bread you wouldn't need as much
sauce but a sauce this good needs to be
mopped up do you know what I'm saying
like you mop it up with something
delicious and starchy that soaks it up
so that's what I mean
what I'm gonna be doing I'm just letting
this just evaporate for a few more
seconds and then I'm gonna add some
chicken stock um you know some people
would find this to be so so wrong
because you're cooking with seafood you
should add chicken stock I make my own
chicken stock which mean I buy the
powder bullion and then I just mix it
with water so I'm going a little light
on the bullion powder but if I use
shrimp stock here unless I made it
myself it just would be too fishy so I
don't like to add any shrimp stock or
fish stock if I can help it so there's
my two cents on that so I've added
everything in there I'm gonna add the
juice of my lemon half a lemon because
I'm going to add some lemon slices at
the end and then I'm gonna add some
capers and I'm going to just let this
simmer slowly deliciously over the next
10 ish minutes when I add the pass I'll
let that cook and then we finish off the
sauce we unite with the shrimp I'm
adding capers by the way we unite with
the shrimp and then it's gonna be so
fabulous so just cook this on low and
then it's gonna be delicious
right just crank the heat up I'm taking
some butter a couple tablespoons and I'm
dipping the butter and flour because as
it melts together it will thicken the
sauce and give it a really beautiful
finish a few slices of lemon this is the
other half of the lemon that we juiced
okay my pasta is almost ready it's
coming along nicely I don't want to add
my shrimp until this is thick and
reduced and ready to be served because I
only want to warm it through my shrimp I
don't want to overcook them or risk you
know the run the risk of overcooking
them so I'm just gonna wait for this to
reduce and thicken a bit and then I'll
show you how to finish it off with some
parsley and then the shrimp and I'm
gonna do some pasta and we're ready to
go that is what you're looking for add
the shrimp back in back into the pool
lots of fresh parsley and this is pretty
much done done I like a lot of parsley
feel like you need that freshness you
know especially if you're using lots of
pantry ingredients that to me this
shines okay I mean it's just a kind of
thing that I look at and it makes me
feel good it makes me excited to eat I
know it's gonna be really full of flavor
and just so delicious I want this little
guy right here I am gonna serve this
with pasta but I'll spare you the
slurping shall we say I'm just gonna use
my big knife right now because that's
what I've got no double-dipping I
promise switching to a spoon mmm so
fantastic so delicious the shrimp is
really perfectly cooked it's like sweet
that is heaven that will do it for me
good Allah really can account for it
lets me and enjoys my tummy
bye-bye
[Music]
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen