Lemony Sherry Piccata

Lemony Sherry Shrimp Piccata is a tasty, light meal, that is easy to cook. Once the recipe is learned, it is easy to prepare in multiple ways with many substitutions. Herbs make the meal more tasty and they are the key to a winning dish every time. Expect to take approximately one hour to prepare and cook a meal such as shown above.

Gather Basic Supplies

Before cooking Lemony Sherry Shrimp Piccata, gather the basic supplies that are used in preparation of the dish.

Pick a type of protein. For two people, I use approximately 8 ounces since that provides a serving of 4 ounces per person. In this recipe, I am demonstrating the preparation of shrimp, but I will also offer some suggestions for the use of veal or chicken. Other protein, like a meat substitute can be used, also.

Shrimp can taste fishy if not quite fresh. I peel and devein the shrimp and set them to soak in a cup of milk to remove that fishy taste. Before cooking, the milk will be rinsed off. I've also used this recipe with sole or cod or any light fish, I expect scallops would also work; the milk soak benefits any seafood.

If preparing veal, I buy thin cutlets. When I prepare them, I will fork holes through the top and bottom side of each. Then I will pound them into a thin small piece, often cutting the veal into a 3x3 section so it fits easily in the pan.

If using chicken, no additional preparation is needed, but I do cut filets into thin 3x3 pieces. The size of veal or chicken piece doesn't really affect the recipe, it just makes it easier to cook.

Make the sauce using 1/3 of a cup of cooking sherry and 1/3 of a cup of lemon juice. I like a more lemony taste, especially with seafood. The sauce can be increased to cover more portions of protein. The object of the sauce is to cover the protein, simmering it until tender and allowing it to coat the protein with a light gravy or glaze.

Chop 3-5 cloves of garlic into fine pieces for use in cooking the protein. Use the amount that appeals to your taste. I prefer more than most.

Chop 4-6 large mushrooms into quarters or six pieces depending on size and set them in a bowl.

Set to the side the following spices that add flavor to the meal:

* lemon rind

* thyme

* parsley

* capers

* black pepper or lemon pepper

* (optional) basil

Most of the spices used are lemony in taste and very subtle. Lighter tastes complement the lemon juice.

Also, in a small plate, place two tablespoons of flour. For those with gluten intolerance, two tablespoons of almond flour can be used. Cornstarch is also an option. The purpose of the flour is to create a light gravy from leftover oil and the juices of the sauce. Cornstarch and the almond flour might not brown as well.

Use a large skillet pan or wok with 2-4 Tablespoons of olive oil or butter.

Prepare Your Meal Sides

Picatta dishes cook in about 20 minutes so preparing side dishes first often allows the meal to come together hot and ready to serve, if they are started at least 15 minutes prior to the start of cooking the piccata.

A carbohydrate dish and a vegetable compliments the piccata well. Pasta is often a first choice. I use a thin spaghetti because I think it is lighter and less filling. I've also used rice or potatoes to compliment the meal.

Chop your vegetable and set up your steamer with a cup of water. It takes broccoli about 30 minutes to cook. Start it when the water for the pasta is boiling.

Preparing the pasta. Put 1/2 pan of water on to boil. When it is bubbling, add 1 teaspoon of salt and 1 teaspoon of butter or oil. The oil keeps the pasta from sticking in clumps if it is stirred right after adding. Add 1/2 cup of pasta per person. Once the pasta is cooked (look for the pasta to turn white and soft), drain and add 2 tablespoons of butter and garlic salt to taste.

An alternate for pasta I used recently with veal was roasted small potatoes with roasted slices of brussels sprouts. To prepare the potatoes, cut 1" potatoes into four pieces. Place them in a glass cooking dish (I use an apple pie dish). Add two tablespoons of olive oil, 1 teaspoon of course sea salt, 1 tablespoon of rosemary, 1/2 teaspoon of garlic salt and mix. Cook at 400F for about 45-50 minutes. Stir once to turn.

To prepare the brussel sprouts, cut them in 1/8" slices, usually about 4-6 per head. Leave out the heaviest base, focusing more on the lighter leaves. Place them in a glass cooking dish. Add two tablespoons of olive oil, 1 teaspoon of course sea salt, 1 tablespoon of rosemary, 1 teaspoon of lemon juice, 1/2 teaspoon of lemon rind (or use orange rind and orange juice) and mix. Cook at 400F for about 30 minutes. Stir once or twice to mix.

When Side Dishes Have 20 Minutes to Go, Start the Piccata

Heat a skillet or wok on moderate heat. Place two to four tablespoons of oil in the bottom of the pan and add the garlic. Stir the garlic until it sizzles. It is now ready to take the protein.

Add protein lightly dusted in your flour of choice--wheat, corn starch, or almond flour. Place as below on top of the sizzling garlic. The pieces are ready to turn when the edges show pink. A few of those in the image below are ready to turn.

Finish Cooking the Protein

If preparing a large number of meals, use partial amount of oil and garlic, cooking the pan full until it turns pink, turning the piece and when both sides are pink, setting it aside. Don't over cook picatta. Most of the cooking occurs once the sauce is added.

In the image below, the protein has turned white with a pink edge and the flour has turned clear. There is oil left in the pan that will be used in the next step.

Add Mushrooms to Sop Up the Remaining Oil

Once the protein has been cooked and if cooking multiple portions set aside, the pan will still have oil remaining. At this point, add the mushrooms and cook them lightly until all sides are lightly coated in oil and beginning to soften.

Add all of the protein to the pan again as shown in the image below.

Add the Sauce and Herbs

At this point, add the sherry and lemon mixture and the herbs. Put 1 tablespoon of parsley, 1 teaspoon of thyme, 1 teaspoon of lemon pepper or 1/2 teaspoon of pepper and 1/2 teaspoon of lemon rind and 1 tablespoon of capers. Cover for five minutes until the protein is hot throughout.

While the Piccata Simmers, Finish Side Dish Preparation

The piccata sauce needs to simmer about ten minutes after covering the dish for five minutes in order for the juices to cook off. I like less gravy so I cook most of the liquid down until there is just a light coating on the protein. If more gravy is desired, the dish can be removed earlier.

Use these ten minutes to finish the side dishes and place them in serving dishes. When ready to eat, pour the dish into a serving dish. Some prefer the sauce and meat directly on top the pasta, others prefer them separate.

The protein should be lightly flavored and very tender. The longer it is cooked, the more tender it will be, but avoid burning.

Serve with White or Rose Wine or Beer or Ice Tea with Lemon

A light wine, beer or ice tea with lemon and mint will complement the meal. Extra portions can be reheated in a short time in the microwave.

Because the sugar and starch in the meal might create a sleepy contented feeling, coffee might well be desired as an after meal beverage. Enjoy!