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 Colby's
Shrimp Sautéed with Capers and Lemon
Watching Jacques Pépin inspired me to create this dish. It worked
well on its first try. This is a simple, quickly prepared dish.
Many variations on this theme are possible - I consider this a starting
point. I made this for myself, so the quantities are intended for one
person. Adjust as necessary. |
| about 1/3 pound of medium shrimp, shelled |
very thinly sliced onion, I used a whole golf ball sized onion |
| 1 tsp capers, drained |
juice of 1/2 lemon |
| 2 tsp unsalted butter |
1 tsp olive oil |
| 1 clove garlic, finely minced. |
chopped parsley for garnish |
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| I served this on spaghetti. Pick your favorite long pasta
and cook it and drain it before you begin the shrimp. |
| Heat a sauté pan, add the olive oil and drop in the
butter. While the butter melts, drop in the sliced onion and sauté for
about 30 seconds (don't let the butter or the onion brown.) Add the
capers and garlic and sauté about 15 seconds, then toss in the shrimp.
Keep everything moving in the sauté pan. When the shrimp are almost
done - at most a couple of minutes, pour in the lemon juice, mix, and
heat for a few more seconds. |
| Toss with the pasta, place in a pasta bowl and serve. |
| Wine recommendation - Pinot Grigio or crisp Sauvignon
Blanc. |
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