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Shrimp Piccata over Toasted Pine Nut Couscous
Makes 4 servings
*1 lb. large shrimp, peeled and deveined, tails removed
*1/3 cup flour
*1/2 cup white wine
*2 tbls. fresh lemon juice
*1 tbls. capers, drained
*Salt and pepper to taste
*5.4-oz. package toasted pine nut couscous or rice
*2+ tbls. margarine or butter
*Lemon, cut into wedges
1Toss shrimp with flour until coated. Set aside.
2Separately, in a small bowl, stir together wine, lemon juice and capers. Season with salt and pepper.
3Prepare toasted pine nut couscous according to package directions.
4In a large skillet or wok, melt margarine over medium high heat. Add shrimp and stirfry 2-3 minutes or until shrimp turn pink. Add additional margarine, if necessary. Remove shrimp from the pan and keep warm.
5Add wine sauce to pan, cook and stir until bubbly. Allow to reduce slightly. Return shrimp to pan and cook until heated through and fully cooked.
6Serve immediately over couscous or rice. Garnish with lemon wedges.