Hello!
Here is another recipe I’ve tweaked due to our new non-beef, chicken, and pork diet. Lemon Caper Chicken was one of my specialties. We’ve begun to mis the savory flavors of this dish more than eating the chicken.
So, once again, it left me wondering what I could cook with in order to replace the chicken. Then I realized, shrimp with the double breading of the chicken would be a fantastic alternative. Granted, the shrimp would no longer be good re-heated on day two like chicken, however it was a great option nonetheless.
The shrimp were a lot less messy than the chicken, as I didn’t have to tenderize. In addition, they cook up super fast.
Dustin and I are so glad we can finally add this recipe back to our usual weekly dinner menu.
It’s definitely worth whipping up.
Ingredients:
- 1 lb uncooked shrimp, peeled and rinsed
- 1 bulb of garlic, chopped
- 3 cups of chicken or vegetable stock. (I used chicken stock)
- 1 3/4 cups of white wine
- 2 lemons
- 2 limes
- 1-35oz. jar of capers, drained
- 1 1/2 cups of flour
- salt
- pepper
- olive oil
- 5 egg whites
- garlic powder
Directions:
- In a small bowl, beat 5 egg whites.
- Add 1/8 tsp. pepper to egg whites.
- Add 1/8 tsp. garlic powder to egg whites.
- In a medium bowl, combine 1 1/2 cups of flour.
- Add 1 tsp of kosher salt to flour.
- Add 1/2 tsp. of pepper to flour.
- Chop 1 bulb of garlic and set aside.
- Peel and rinse shrimp, and place in a small bowl.
- In a large, deep skillet, coat the bottom with a light layer of olive oil.
- Heat skillet on medium/low.
- With each shrimp, coat with flour, dip in egg whites, and coat again with flour. (This is a double breading.)
- Place shrimps in skillet.
- Cook until lightly browned on each side and remove from skillet. Set aside.
- While the shrimps are cooking, add 3 cups of chicken or vegetable stock, the juice from 2 lemons, the juice from 2 limes, 1 3/4 cups of wine, and 1bsp. of flour to a medium sized bowl. Mix well.
- Coat skillet with olive oil and heat on low.
- Add garlic to skillet and sautee.
- Add broth to the skillet and raise the heat to high.
- Once the broth reaches a boil, add capers.
- Add any additional salt and pepper, to taste.
- Once the broth thickens to your desired consistency, return the shrimps back to the skillet.
- Once the shrimp are re-heated, the dish is done!
- Top with angel hair pasta.
- Enjoy!
See photos below for examples:
- In a small bowl, beat 5 egg whites.
- Add 1/8 tsp. pepper to egg whites.
- Add 1/8 tsp. garlic powder to egg whites.
- In a medium bowl, combine 1 1/2 cups of flour.
- Add 1 tsp of kosher salt to flour.
- Add 1/2 tsp. of pepper to flour.
- Chop 1 bulb of garlic and set aside.
- Peel and rinse shrimp, and place in a small bowl.
- In a large, deep skillet, coat the bottom with a light layer of olive oil.
- Heat skillet on medium/low.
- With each shrimp, coat with flour, dip in egg whites, and coat again with flour. (This is a double breading.)
- Cook until lightly browned on each side and remove from skillet. Set aside.
- While the shrimps are cooking, add 3 cups of chicken or vegetable stock, the juice from 2 lemons, the juice from 2 limes, 1 3/4 cups of wine, and 1bsp. of flour to a medium sized bowl. Mix well.
- Coat skillet with olive oil and heat on low.
- Add garlic to skillet and sautee.
- Add broth to the skillet and raise the heat to high.
- Once the broth reaches a boil, add capers.
- Add any additional salt and pepper, to taste.
- Once the broth thickens to your desired consistency, return the shrimps back to the skillet.
- Once the shrimp are re-heated, the dish is done!
- Top with angel hair pasta.
Enjoy!
