Shrimp Piccata – Quick and Easy – 25 Minutes

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Shrimp Piccata is another

..quick and easy traditional Italian recipe that..

.. is still a great weeknight dinner for busy people.

In the United States it is most frequently done with chicken breast filets and served with pasta.

We have posted a recipe for chicken piccata and another for Salmon Piccata

In Italy it is most often made with veal and served by itself as the “secundo” or main course.

If you and your gang like shrimp then you will love this Shrimp Piccata. 

You can buy your shrimp already thawed, peeled and deveined in the seafood section of your grocery store. If your shrimp have to be thawed it will just take a couple of minutes in the microwave and a few more to peel and devein.

Put a pot of salted water on at medium high and add the pasta. When the water starts to simmer the pasta will be done. Stir it a few times while it’s cooking. If it is al dente before you are done with the Shrimp Piccata just drain off the water, drizzle in a little olive oil and stir it up getting the pasta all coated with the oil. Put it on an idle back burner to keep warm.

In fact, when the Shrimp Piccata is ready you could heat up the pasta right  in the Shrimp Piccata.

Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan.

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Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley.

Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat.

Bring it up to a fast simmer and after about a minute turn the shrimp over. 

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After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.

Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.

Bon Appetito!

Shrimp Piccata-3-poppopcooks.com-Piccata-Piccata sauce-shrimp scampi with capers-shrimp piccata with capers

We had the rest of that nice bottle of white wine – an Italian Soave – with our Shrimp Piccata. 

And of course some of Poppop’s easy homemade bread for dipping!

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Shrimp sautéed in white wine with lemon slices and capers.
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Cuisine Italian
Prep Time 5-10 minutes
Cook Time 15-20 minutes
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Cuisine Italian
Prep Time 5-10 minutes
Cook Time 15-20 minutes
Servings
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Instructions
  1. Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan. Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley. Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat. Bring it up to a fast simmer and after about a minute turn the shrimp over. After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.
  2. Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.
    Shrimp Piccata-3-poppopcooks.com-Piccata-Piccata sauce-shrimp scampi with capers-shrimp piccata with capers
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Chicken Piccata with Roasted Vegetables – Quick and Easy – 30 Minutes – Gluten Free

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Chicken Piccata…..

……..is an easy dish to prepare and it’s delicious! It’s one of those meals that we don’t order in a restaurant because we can make it better at home and so can you!!

Today’s tip……When you chop up onions or garlic chop up a good bit more than you need and put the extras into zip-lic bags. Store them in the freezer to make your future quick and easy meals even quicker and easier.

Now,, back to your Chicken Piccata with Roasted Vegetables. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some brussels sprouts, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 – 20 minutes.

Chicken Piccata with Roasted Vegetables-poppopcooks.com-quick and easy-gluten free

Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done  before the Chicken Piccata is just turn off the oven and they will stay warm for you.

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Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F  on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.

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Add the white wine – or chicken broth – and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer.

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Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!

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Santa Margarita Pinot Grigio goes along great!

 

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A traditional Italian Sautéed chicken filets recipe with lemon, garlic and capers flavors.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Chicken Piccata
Roasted Veggies
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Chicken Piccata
Roasted Veggies
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Instructions
Roasted Veggies
  1. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some broccoli, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 - 20 minutes. Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done before the Chicken Piccata is just turn off the oven and they will stay warm for you.
Chicken Piccata
  1. Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
  2. Add the white wine - or chicken broth - and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer. Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!
    Chicken Piccata-7-poppopcooks.com-quick and easy-gluten free-main course
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Salmon Piccata in less than 30 minutes

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You will have this Salmon Piccata on the table in less than thirty minutes. It’s real easy and real good.

First let’s put the salmon fillets in a bowl with a about a tablespoon of extra virgin olive oil, the juice from half a fresh lemon, salt and pepper. Turn them over a few times to get the fillets coated with everything.

Salmon Piccata-2-poppopcooks.com

 

While the brief marinade is going on chop up the garlic, slice up a whole lemon, chop up some fresh basil or parsley for garnish and have the capers standing by.

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Put a skillet on at medium high and add one tablespoon of olive oil. Sear the fillets for both sides. Don’t worry about getting them cooked all the way through at this point because they will cook some more in the sauce.

Salmon Piccata-3-poppopcooks.com

 

Remove the fillets to a dish that will catch the drippings and add 2 tablespoons of butter, the capers and the garlic. No salt, the capers provide the salt. Stir it up with a wooden spoon scraping the bits off the bottom of the pan.

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Reduce the heat to medium then add the lemon slices and let them soften up a just a little.

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Then add the juice from 1/2 fresh lemon, the white wine, the dried basil and the parsley flakes.

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Stir it all together and let it reduce a little then add the fillets and the drippings. Gently turn the fillets over giving them a bath in the sauce and simmer for a minute each side.

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Serve it up! Be sure to get a lot of the goodies from the skillet as a topping for your Salmon Piccata. Enjoy the rest of that white wine. Gammy opted for a nice California Chardonnay tonight.

 

 

 

 

 

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Prep Time 10 minutes
Cook Time 18 minutes
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Prep Time 10 minutes
Cook Time 18 minutes
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Rating: 5
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Instructions
  1. First let's put the salmon fillets in a bowl with a about a tablespoon of extra virgin olive oil, the juice from half a fresh lemon, salt and pepper. Turn them over a few times to get the fillets coated with everything.
  2. While the brief marinade is going on chop up the garlic, slice up a whole lemon chop up some fresh basil or parsley for garnish and have the capers standing by.
  3. Put a skillet on at medium high and add one tablespoon of olive oil. Sear the fillets for both sides. Don't worry about getting them cooked all the way through at this point because they will cook some more in the sauce.
  4. Remove the fillets to a dish that will catch the drippings and add 2 tablespoons of butter, the capers and the garlic. No salt, the capers bring their own salt. Stir it up with a wooden spoon scraping the bits off the bottom of the pan.
  5. Reduce the heat to medium and add the lemon slices and let them soften up a just a little. Then add the juice from 1/2 fresh lemon, the white wine, the dried basil and the parsley flakes. Stir it all together and let it reduce a little then add the fillets and the drippings. Gently turn the fillets over giving them a bath in the sauce and simmer for a minute each side.
  6. Serve it up! Be sure to get a lot of the goodies from the skillet as a topping for your Salmon Piccata. Enjoy the rest of that white wine. Gammy opted for a nice California Chardonney tonight.
    Salmon Piccata-7-poppopcooks.com
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Poached Salmon with Capers and Wine Sauce

This Poached Salmon is a lot easier than it sounds. It’s also healthy, gluten free and REAL good. First get some wild caught, not farm raised, salmon. If you can’t find any fresh go to the frozen section and get some “wild caught” and packaged ones. If you went for the frozen ones thaw them out in a bowl of water for about 20 minutes.

 

IMG_0039Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a pan and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and let the other side get done then remove them to a dish.

IMG_0042While the salmon cooking put another pan on add the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Put the filets in and simmer until it is reduced to the thickness you want.

IMG_0044Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop’s homemade bread.

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Poached Salmon filets with capers in a white wine sauce.
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Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a pan and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and when the other side is done remove them.
  2. While the salmon cooking put another pan on add the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Put the filets in and simmer until it is reduced to the thickness you want.
  3. Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop's homemade bread.
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