SHRIMP PICCATA RECIPE RECIPES

SHRIMP MONTEREY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Shrimp Monterey Recipe: How to Make It - Taste of Home image

For a special occasion or when company's coming, this delicious seafood dish makes a lasting impression. You'll be surprised at how fast you can prepare it. A mild, fresh-tasting sauce and the Monterey Jack cheese nicely complement the shrimp, I serve it over pasta or rice. —Jane Birch Edison, New Jersey

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons butter
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1/2 cup white wine or chicken broth
2 cups shredded Monterey Jack cheese
2 tablespoons minced fresh parsley
Hot cooked linguine, optional

Steps:

Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish. , Add wine to skillet; bring to a boil. Cook until liquid is reduced by half; pour over shrimp., Sprinkle with cheese and parsley. Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, serve over linguine.

Nutrition Facts : Calories 321 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 228mg cholesterol, SodiumContent 437mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 34g protein.

FISH PICCATA RECIPE | MELISSA D'ARABIAN | FOOD NETWORK

Fish Piccata Recipe | Melissa d'Arabian | Food Network image

Provided by Melissa d'Arabian : Food Network

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

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