Shrimp with Warm Caper Vinaigrette
Servings
2Serving size
4 ounces shrimp with sauceThis recipe can easily be multiplied and makes great leftovers for salads or sandwiches.
Serve with Risotto with Peas or Cheesy Quinoa.
Serve with Cheesy Quinoa or Risotto with Peas
Ingredients
| 4 tsp. Olive oil |
| 1 Large Shallots, raw (finely minced) |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 2 Tbsp., drained Capers |
| 1/2 lemon yields Lemon juice |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp.. Maple syrup |
| 1 tsp. Lemon zest (minced) |
| 1 tsp. Fresh thyme |
Instructions
Add the shrimp and cook for about 6 - 8 minutes on the first side. Turn.
Add the capers, lemon juice, salt, pepper and maple syrup. Cook for about 6 - 8 minutes.
Add the lemon zest and fresh thyme and cook for about two minutes, tossing frequently. Serve.
Serve this recipe with one of these starch side dishes.
Cheesy Quinoa
Place the water in a small sauce pan over high heat. When the water boils, add the quinoa. Reduce the heat to a high simmer. Cover the pan partially. Cook until the water is almost evaporated. Stir occasionally. When the quinoa is just tender, add the goat cheese, the parmesan…
Risotto with Peas
Place the olive oil in the bottom of a large skillet. Heat over medium and add the onion. Cook gently, stirring frequently, until the onions just begin to turn translucent. Add the arborio rice and stir. Cook for about 2 minutes and then add the salt and pepper. Add the…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There are recipes that should be cooked slowly. By being very gentle and patient, cooking this over low to medium heat, the liquid doesn’t evaporate and creates a lovely rich sauce. The dish doesn’t take much longer to cook but it’s oh, so worth it.