Seafood Piccata
SHRIMP PICCATA
This easy recipe is part of a meal plan along with "Balsamic Brioled Asparagus". I typically serve this with crusty french bread and Balsamic Broiled Asparagus.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, saute shallots and garlic in oil for 1 minute. Add the shrimp, oregano and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat.
Nutrition Facts : Calories 295 calories, Fat 9g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 715mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP PICCATA
I used to eat a lemon piccata dish at my favorite Italian restaurant and one day I decided to try to whip up one on my own. It's a hit with the family! Enjoy. Garnish with lemon wedges.
Provided by Dark Phoenix
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.
Nutrition Facts : Calories 769.2 calories, Carbohydrate 89.4 g, Cholesterol 203.1 mg, Fat 30.7 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 10 g, Sodium 650.8 mg, Sugar 4.7 g
CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
EASY FISH PICCATA
Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes.
Provided by Suzy Karadsheh
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
- To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
- In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
- To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
- Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
- Garnish with parsley and red pepper flakes, if using. Serve immediately!
Nutrition Facts : Calories 357.8 kcal, Carbohydrate 3.7 g, Protein 25.5 g, SaturatedFat 3.5 g, Cholesterol 65.8 mg, Sodium 573.7 mg, Fiber 1.4 g, ServingSize 1 serving
SEAFOOD PICCATA
Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
Provided by Beth Lewis
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
- Toss pasta with seafood sauce and parsley.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g
COD PICCATA
This Easy Cod Piccata in a creamy Picatta sauce makes a quick 30-minute dinner recipe your family will love. Creamy, a bit briny and so so good!
Provided by Iryna
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cut cod fillet to desired size pieces and season with salt and pepper on both sides.
- In a medium shallow bowl combine flour and Parmesan cheese. Dip cod fillets into a flour-cheese mixture and shake off any excess flour.
- Heat olive oil in a large non-stick skillet and over medium heat. Place fillets in a skillet and cook for 4-5 minutes on each side or until slightly browned. Transfer cooked fillets to a plate.
- In the same pan melt butter on a medium heat. Add garlic and saute for 30 seconds.
- Add heavy cream and chicken broth and wait until it bubbles.
- Meanwhile in a small bowl whisk together corn starch and 1 tablespoon of Piccata sauce. Add the corn starch mixture to the pan with the sauce and whisk until thickens.
- Add lemon juice, capers, season the sauce with salt and pepper.
- Add Cod back to the pan, simmer for another minute and remove from the heat.
- Sprinkle Cod Piccata with fresh parsley and serve immediately!
Nutrition Facts : Calories 347 kcal, Carbohydrate 10.8 g, Protein 26.3 g, Fat 22.7 g, SaturatedFat 8.4 g, Cholesterol 75 mg, Sodium 668 mg, Fiber 0.7 g, Sugar 0.5 g, ServingSize 1 serving
SHRIMP PICCATA
Steps:
- Combine flour and lemon-pepper blend in a shallow dish. Toss shrimp mixture until coated. Heat oil in a large nonstick skillet on medium. Add shrimp and cook 2 or 3 minutes, turn and cook 1 more minute. Remove shrimp to plate. Add garlic to skillet and cook 30 seconds. Stir in wine, broth, lemon juice and capters. Bring to a simmer, add shrimp and cook 1 minute or until heated through. Remove from heat, whisk in butter and stir in parsley. Serve immediately.
FISH PICCATA
Categories Fish
Number Of Ingredients 9
Steps:
- Heat oil, blot fish dry and season with salt and pepper. Dredge in flour, shake off excess. Saute fish in oil until just cooked through, about 4 min., flipping halfway through. Remove to platter. Deglaze the pan with white wine, whisking 1 min.. Add lemon juice and capers and stir. Add butter and whisk together. Pour on fish and garnish with parsley.
FISH PICCATA
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
More about "seafood piccata"
SEA SCALLOP PICCATA - PACIFIC SEAFOOD
From pacificseafood.com
Servings 1Category Seafood, Dinner
SHRIMP PASTA PICCATA RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Category Real FoodTotal Time 35 mins
- In a large deep skillet, melt the butter in the oil over high heat. Add the shrimp; season with salt and pepper. Cook the shrimp, turning them once, until just cooked through, 2 to 3 minutes. Transfer the shrimp to a plate.
- Add the garlic to the skillet; cook, stirring often, until golden, about 1 minute. Stir in the wine, scraping up any browned bits from the bottom of the pan.
- Add the stock, half the lemon zest, the lemon juice, capers, and 1/2 cup water; season with salt. Bring to a boil.
SHRIMP PICCATA WITH ZUCCHINI NOODLES - SLENDER KITCHEN
From slenderkitchen.com
Servings 4Total Time 30 minsCategory DinnerCalories 330 per serving
- Use a spiralizer (or sharp knife) to make the zucchini into noodles. If you have time, place them in a colander over a bowl and sprinkle with salt. Let rest for 30-60 minutes in the refrigerator to remove excess water. Take them out and gently squeeze using a paper towel. This step isn't necessary but will give you a less watery noodle.
- Season the shrimp with garlic salt and pepper. Heat half the the olive oil over medium heat. Add half of the shrimp and cook for about 2 minutes per side or until cooked through. Repeat with the remaining shrimp. When shrimp are done, squeeze about half of the lemon juice over top and set aside.
- Add the butter to the pan over medium heat. Once melted, add the garlic and cook for 1-2 minutes until fragrant. Add the zucchini noodles and cook for 3-4 minutes until just tender. Add the shrimp along with remaining lemon juice, capers, and Parmesan cheese. Season with salt and pepper.
EASY SHRIMP PICCATA RECIPE - COOKING LIGHT
From cookinglight.com
Servings 4Calories 425 per servingTotal Time 25 mins
- Cook until shrimp is opaque, 4 to 6 minutes, turning shrimp and lemon quarters halfway through.
FISH PICCATA - GOTTA HAVE SECONDS
From gottahaveseconds.com
Cuisine ItalianCategory Main CourseServings 4
- Dredge each fish fillet in the flour and then place as many flour-coated fillets in the skillet as will fit and cook for 2 minutes per side. Do not disturb the fish too much while frying, to avoid breaking the fillets.
20-MINUTE SHRIMP PICCATA - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.6/5 (22)Total Time 20 minsCategory Appetizer, Main CourseCalories 331 per serving
- PREPARE AND SAUTE SHRIMP: Pat shrimp dry. Toss with flour, a pinch of salt and pepper. Heat butter and oil to medium high. Saute shrimp for 1-2 minutes on each side (do 2 minutes if shrimp are very large). Shrimp will finish cooking later. Spoon onto a plate. Loosely cover with foil to keep warm.
- MAKE SAUCE: Add garlic and saute for 30 seconds. Stir in lemon zest, lemon juice, capers, white wine and broth. Cook on medium high until reduced and slightly thickened (4-5 minutes). If you prefer a thicker sauce, add a tsp of cornstach mixed into a tbsp of water or broth.
- FINISH AND SERVE: Whisk in cold butter a piece at a time until sauce is smooth and emulsified/thickened - about 30 seconds. Add cooked shrimp and parsley. Stir for a minute or two until heated through. Taste and add salt, pepper or more lemon if needed. Serve over rice or pasta if desired or with fresh bread to soak up the juices.
EASY SHRIMP PICCATA RECIPE - PLATINGS - PAIRINGS
From platingsandpairings.com
4.1/5 (12)Total Time 20 minsCategory AppetizerCalories 278 per serving
- Combine flour and a pinch of salt and pepper in a shallow dish. Toss shrimp in flour mixture until coated. Heat oil in a large nonstick skillet on medium. Add shrimp and cook 2 or 3 minutes, turn and cook 1 more minute. Remove shrimp to plate.
- Melt 1 Tbs. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
- Remove the pan from the heat and whisk in the remaining 1 Tbsp. butter, the capers and parsley. Stir in shrimp and season with salt and pepper, to taste.
SHRIMP PICCATA - THE WHOLESOME DISH
From thewholesomedish.com
5/5 (9)Calories 452 per servingCategory Dinner, Entree, Main Course
- Heat the oil in a large skillet over medium-high heat until it begins to shimmer. In the meantime pat the shrimp dry with paper towels. Add the shrimp and ¼ teaspoon of salt to the skillet. Cook the shrimp, stirring often, until it turns opaque and is slightly undercooked (about 3 minutes). Do not cook the shrimp through at this point because it will finish cooking later. Remove the shrimp from the skillet with a slotted spoon and set aside.
- Add the shallot to the skillet. Cook for 1 minute, stirring occasionally. Add the chicken broth, wine, lemon juice, pepper, and ¼ teaspoon of salt. Stir to combine. Bring the sauce to a simmer and let it cook for 5 minutes.
- Add the shrimp back to the skillet. Cook for 1 minute, or until the shrimp is cooked through. Remove the skillet from the heat. Stir in the parsley, capers, and butter. Serve immediately.
EASY FISH PICCATA WITH ARTICHOKES - A WELL SEASONED KITCHEN
From seasonedkitchen.com
Servings 6Estimated Reading Time 3 minsCategory Main DishCalories 220 per serving
- Place flour in a shallow baking dish or plate; stir in salt and pepper. Dredge each filet in the flour, shaking off excess.
- In a large skillet, heat 2 tablespoons of the canola oil over medium-high heat until hot (but not smoking – see Tip below), about 2 minutes. Place 3 filets in skillet. Sauté, without moving, until lightly browned, around 3 to 3 1/2 minutes per side. Remove from pan and set aside. Repeat process with remaining 2 tablespoons of canola oil and 3 filets.
- Return the pan to medium-high heat and add 1 tablespoon olive oil and 1 tablespoon of butter. Once the butter melts, add chopped shallots and sauté for around 30 seconds.
- Stir in white wine, scraping up any browned bits on the bottom of the pan. Bring to a medium boil and cook until the liquid is reduced by half, around 3 minutes.
LIGHT SEAFOOD PICCATA WITH PASTA - THE GARDENING COOK
From thegardeningcook.com
4.4/5 (15)Total Time 15 minsCategory SeafoodCalories 381 per serving
- Put a large pot of water on to boil. Cook the pasta in the boiling water until not quite tender, about 9 minutes. Drain and rinse.
- Season the seafood well with the sea salt and black pepper. Heat the olive oil in a large nonstick skillet over medium-high heat.
- Reduce the heat to medium and add the seafood, stirring often until cooked, about 4-5 minutes. Transfer to a plate and keep warm.
SEAFOOD PICCATA - VEGETARIANT
From vegetariant.com
Servings 4Total Time 30 minsEstimated Reading Time 2 mins
- Add seafood, cod, vegetable broth, white wine, lemon juice, oregano, and salt and simmer for 10 minutes.
COD PICCATA - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
5/5 (7)Calories 364 per servingCategory Main Dish
- Mix together the almond flour, salt and pepper on a plate. Dredge the cod in the flour mixture and place on a plate.
- Reduce the heat to medium and add the remaining butter to the pan. Once melted, add the shallots and garlic and cook until softened, about 2 minutes
HALIBUT PICCATA - THE DEFINED DISH - HALIBUT PICCATA
From thedefineddish.com
5/5 (2)Estimated Reading Time 2 minsServings 4Total Time 20 mins
- On a plate or wide mouth bowl, add the almond flour, tapioca flour, a pinch of kosher salt and black pepper. Mix to combine. Dredge the fish on all sides and shake off excess.
- Heat oil over medium-high heat in a non stick skillet. Sear fish on each side until golden brown, crisp crust forms and fish is cooked through, about 3 mins one each side. Transfer cooked fish to a wire rack and reduce heat in the skillet to medium.
- Add the wine and scrape up any brown bits and cook until the wine has reduced by half, 2 to 3 minutes. Add the garlic, capers and lemon juice and stir to combine. Melt butter into the sauce then remove from heat.
CREAMY GARLIC BUTTER SHRIMP PICCATA - CAFE DELITES
From cafedelites.com
4.8/5 (13)Total Time 20 minsCategory DinnerCalories 427 per serving
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
EASY FISH PICCATA - BELLY FULL
From bellyfull.net
Ratings 4Category Main CourseCuisine AmericanTotal Time 25 mins
- Spread the asparagus out in a single layer on a rimmed baking sheet. Drizzle the olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente.
- Coat a large saute pan with nonstick spray, add the olive oil, and heat over medium-high. Saute fillets for about 2 minutes on one side; gently flip over and saute the other side for about 2 more minutes until golden and fish flakes easily with a fork. Transfer fillets to a platter.
QUICK AND EASY SHRIMP PICCATA - PINCH AND SWIRL
From pinchandswirl.com
5/5 (9)Calories 336 per servingCategory Main Course
- In a medium bowl (large enough to hold shrimp), whisk together cornstarch, salt and pepper. Add shrimp and gently toss with fingers to coat evenly.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until hot and foamy. Add shrimp in a single layer and cook without stirring until one side is crisp, about 2 minutes. With a thin spatula, flip each shrimp to crisp on the second side, about 2 minutes more. Transfer shrimp to clean plate.
- Add broth, lemon juice, and capers to skillet. Bring to boil, scraping up any browned bits. Add remaining tablespoon of butter and stir to melt. Return shrimp to skillet and stir gently until shrimp is coated with sauce and heated through, about 1 minute. Remove from heat and transfer to platter if desired. Top with parsley and lemon slices if using and serve.
QUICK AND EASY SHRIMP PICCATA RECIPE | LAURA IN THE ...
From laurainthekitchen.com
- 1) Lightly toss the shrimp in a couple Tbsp of flour and some salt and pepper, sear in the olive oil in a large skillet over medium heat, allow them to cook for just a minute on each side then remove to a plate.
- 2) Add a touch more oil to the skillet, add the garlic and allow it to sizzle for a couple minutes, add the wine, reduce by half, then add the stock, capers and lemon juice, cook until reduced by half as well.
- 3) Add the butter coated in flour, continue cooking until the sauce thickens, then add in the shrimp and parsley and cook for just one more minute.
- NOTE: This makes enough sauce to coat 12 oz of spaghetti, if you aren't planning on serving this with pasta, you can always just halve the ingredients for the sauce.
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