FISH & SHRIMP PICCATA

Let’s first agree that piccata is not mushroom sauce as it’s known to many of you. Piccata is a “lemon, capers & butter” based sauce. Once I think of these flavors, the first thing that comes to my mind is seafood & not chicken.

Fish & shrimps pan fried in olive oil & butter then tossed with a lemony creamy sauce. If this is not comfort food for you, I don’t know what is.

A very delicate, flavorful & warm dish that comes together in less than 30 minutes snd guaranteed to please a crowd.

FISH & SHRIMP PICCATA

  • Servings: 4-5
  • Difficulty: easy
  • Print

Ingredients:

  • 500 gm fish fillet
  • 250 gm peeled shrimps
  • 1/2 cup flour
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/3 cup apple cider vingar
  • 1 cup water
  • juice of 2 lemons, divided
  • 1/4 cup capers
  • 2 garlic cloves whole
  • 1 1/4 cups cream
  • 1/3 cup parlsey chopped
  • salt & pepper

Directions:

  • Pat the fish & shrimps dry with tissue paper. Season with salt & pepper. Dredge the fish only in flour, shaking off excess.
  • Heat a large saute pan over high heat, add the olive oil & butter. Pan fry the fish until lightly golden on both sides & just cooked through. Remove the fish to a platter & set aside. Reduce heat to medium high (as the pan will be too hot by now) then cook the shrimps for a couple of minutes on each side until they turn pink & are cooked through. Remove & set aside.
  • Deglaze the pan (get out the bits & pieces stuck at the bottom of the pan) with the apple cider vinegar & scrape the bottom of the pan with a wooden spoon. Let the vinegar evaporate until reduced to half. Add the water, juice of 1 1/2 lemons, capers & garlic cloves. Still over medium high heat, let the mixture boil until its reduced to about 1/2 cup.
  • Reduce heat to low, add the cream & let simmer for a couple of minutes until thickened. The sauce should coat the back of a spoon & not be too watery. Season with salt & pepper & check if you need to add the juice of extra 1/2 lemon.
  • Return the shrimps & fish back to the pan along with the parsley; stir through. Take off the heat and serve immediately.

Notes:

  • This recipe cane be prepared with either fish or shrimps only.
  • For the step by step Arabic video, check my instagram account.

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