We had to make our beloved Italian American dish, chicken piccata, a summertime mainstay. This takes about 45 minutes to prepare, so it's perfect for any occasion, from a weeknight supper to a garden party. For some advice on how to do this perfectly.
YIELDS:4-6 serving(s)PREP TIME:15 minsTOTAL TIME:45 mins
INGREDIENTS:1 1/2 lb. large tail-on shrimp, cleaned1 Tbsp. chopped fresh rosemary1/2 tsp. crushed red pepper flakes3 cloves garlic, finely chopped, divided1/4 c. plus 1 tbsp. extra-virgin olive oil, divided, plus more for grill 2 lemons, zested, divided1 1/4 tsp. kosher salt, divided1 shallot, finely chopped2 Tbsp. capers, drained1/2 c. dry white wine1/2 c. low-sodium chicken broth3 Tbsp. unsalted butter2 Tbsp. chopped fresh parsley2 Tbsp. finely grated Parmesan
EQUIPMENT NEEDED:6 to 7 (12") wooden or metal skewers
Step 1: Soak wooden skewers in warm water for at least fifteen minutes before using. After patting shrimp dry, put them in a big basin. Incorporate 1 teaspoon salt, 1/4 cup oil, half of the lemon zest, red pepper, rosemary, and half of the garlic. Toss to coat, then give the shrimp 15 minutes to marinate.
DIRECTIONS:
Step 2: In the interim, cut one lemon in half and squeeze out the juice, setting aside the juice. Cut up the remaining 1.5 lemons.
Step 3: Heat 1 tablespoon of oil in a large steel skillet over medium heat. Add shallots and additional 1/4 teaspoon salt when oil is shimmering and simmer, stirring regularly, until beginning to soften, about 2 minutes. Stir the remaining garlic and add the capers. Cook for a further two minutes, or until the garlic becomes fragrant.
Step 4: Add the wine and turn the heat up to medium-high. Stir and cook for around two minutes, or until reduced by about two thirds. Add the broth and heat, stirring now and again, for about 3 minutes, or until reduced by about 3/4. Take off the heat and mix in the butter, parsley, and lemon juice that was set aside until an emulsion forms. Maintain warmth on low heat.
Step 5: Preheat the grill for five minutes on medium-high heat. Grates should be cleaned and oiled. After skewering the shrimp, grill them for 3 to 4 minutes, flipping them halfway through, until they are cooked through and have browned on both sides. Slide the shrimp skewers onto a serving dish.
Step 6: Grill lemon slices for 1 to 2 minutes on each side, rotating them halfway through, until they are browned. Top with piccata sauce and add lemons to the plate. Add a little Parmesan cheese on top.