Tuesday, January 8, 2013

Pass the Shrimp Picatta over Spinach, Shallots and Peas, Please!

So, is it Picatta or Piccata?

Both are correct... and it could even be Pichotta.
(oh, now that sounds very Italian and fun to say!)

But I like Picatta, and I like mine with shrimp.
(and a cute Italian would be nice, too!)

Picatta is a method of preparing meat, typically chicken or veal.  It's flattened,  breaded, pan fried and then drenched in a sauce of white wine, lemon juice, garlic, shallots and capers. 

Here's my version of Shrimp Picatta, with all of the flavors of a traditional Picatta over my favorite vegetable mix of spinach, shallots and peas, and rice instead of pasta.

Want to know the secret to fluffy rice that's always perfectly cooked?  See below for the technique!  And feel free to mix it up a bit.  I often add in chicken broth instead of water for even more flavor.

So, whether you say piccata, or pichotta... you're gonna love this yummy, healthy, and simple to make dish!

Shrimp Picatta over Spinach, Shallots and Peas

For the Shrimp:

1 pkg. raw frozen shrimp, defrosted and cleaned
1-1/2 tablespoon butter, divided
1/4. c. white wine
1 lemon
Olive Oil
Sea or Kosher Salt and Pepper
Red Pepper Flakes
1 tablespoon chopped fresh parsley

Note: Buy a package of RAW frozen shrimp and thaw in colander per package directions. Remove tails and any legs and shells and pat dry. Saute quickly (about 5 min.) in a pan drizzled w/olive oil and 1/2 Tblsp. butter. Remove from pan. Add in 1/4 c. white wine, juice from 1 lemon, 1 Tblsp. butter, sea salt and pepper, a sprinkle of crushed red pepper, and reduce to make a nice sauce. A minute or so before it's done add in 1 Tblsp. chopped fresh parsley. Pour over shrimp, spinach and rice.

For the Spinach:

1 package fresh baby spinach
1 shallot, thinly sliced
1 c. frozen green peas, defrosted
Olive oil
Kosher or Sea salt and pepper

Saute a chopped shallot in olive oil in a large skillet.  Add in peas and spinach, and seasoning.  Cover and cook for a few minutes over medium heat to wilt the spinach.

Perfectly cooked rice:

Pour 1 c. long grain white rice in a saucepan.  Add 1-3/4 c. water and 1/2 tsp. salt.  Bring the water to a boil and cook for 2 minutes.  Then, cover and simmer on lowest heat for 20 minutes.  Remove rice from heat, stir, recover and let set 10 minutes before serving.

*Rice tip: For a nice presentation, press rice into a measuring cup to form a nice round, and then unmold onto a plate .  I used 1/4 c. for these small plates, but larger sizes would work well in bowls or on dinner plates.

No comments:

Post a Comment

Thank you for taking the time to comment! It makes me smile :-)