Shrimp Piccata

Paleo, Gluten Free, Soy Free

2 Servings, 670 Calories/Serving

35 Minutes

An Italian-American classic, veal piccata is breaded, fried, and topped with a lemon, parsley and caper sauce. It’s delicious, but bad for you. Here Chef Justine drizzles the tangy sauce on shrimp, and adds a summery salad of crisp-tender Romano beans, cherry tomatoes, and toasted almonds.

Ingredients

  • 1 to 2 shallots
  • 1 to 2 garlic cloves
  • 1 lemon
  • Fresh flat-leaf parsley
  • 2 tablespoons unsalted butter (optional)
  • 10 ounces wild Gulf shrimp
  • 1 tablespoon capers
  • 2 ounces almonds
  • 5 ounces Romano beans
  • Fresh dill
  • ¼ pound cherry tomatoes
  • 1 tablespoon sherry vinegar

Instructions

1

Prep the piccata ingredients

Heat the oven to 375°F.
  • Peel and thinly slice the shallot.
  • Coarsely chop the garlic.
  • Zest and juice the lemon.
  • Coarsely chop the parsley leaves.
  • Chop the butter, if using, into small pieces.

2

Cook the piccata

In a baking dish, toss the shrimp with the capers, shallot, garlic, lemon zest and juice, and half the parsley. Dot with the butter, if using. Bake until the shrimp is cooked through, 20 to 25 minutes.
Remove from the oven, drizzle with 1 to 2 tablespoons oil, season to taste with salt and pepper, and garnish with the remaining parsley. While the piccata cooks, toast the almonds and prepare the Romano bean-tomato salad.

3

Toast the almonds

Spread the almonds on a sheet pan in an even layer and bake until lightly toasted, 8 to 10 minutes. Let cool, then coarsely chop. While the nuts toast, prep the remaining salad ingredients.

4

Prep the remaining salad ingredients

Bring a pot of salted water to a boil.
  • Cut the Romano beans in half on the diagonal.
  • Coarsely chop the dill leaves.
  • Cut the cherry tomatoes in half.
Add the Romano beans to the boiling water and cook until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. While the Romano beans cook, prepare the dressing.

5

Make the dressing; assemble the salad

In a small bowl, combine the dill, sherry vinegar, and 2 tablespoons oil. Season to taste with salt and pepper.
In a mixing bowl, toss the beans, tomatoes, and almonds with as much dressing as you like. Season with salt and pepper if needed.

6

Serve

Transfer the piccata to individual plates and serve with the bean-tomato salad on the side.

Nutrition per serving: Calories: 670, Protein: 29 g, Total Fat: 52 g, Monounsaturated Fat: 27 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 6 g, Cholesterol: 180 mg, Carbohydrates: 25 g, Fiber: 7 g, Added Sugar: 1 g, Sodium: 1000 mg

Similar Recipes

Bacon, avocado and little gem salad
Paleo, Gluten Free, Dairy Free
Asparagus and broccolini wild rice with lemon yogurt
Vegetarian, Gluten Free, Soy Free
Almond-stuffed bell peppers and baby kale salad
Paleo, Gluten Free, Vegetarian