This recipe is my take on the classic Italian lemon butter caper sauce. Instead of using mounds of butter, I use a small amount of high-quality European style butter which tastes more indulgent and is creamier than the standard dairy aisle stuff. I promise you, a little goes a long way. I’ve used shrimp here, but try this sauce with scallops, grilled chicken breast or any kind of light white fish such as tilapia or halibut. The instructions call for chopping the shrimp- I do this because I find that it picks up the sauce better than leaving it whole. The best part is that it takes less than five minutes to make and there is minimal chopping involved. There’s nothing better than that on these hot summer days! ~Shivani
1 pound large shrimp, peeled and deveined
1 tablespoon of butter (European style butter such as Lurpak is far creamier than the regular kind)
1 teaspoon of capers
1/4 cup fresh lemon juice
2 garlic cloves, finely minced
1/2 teaspoon red chili flakes (optional)
chopped flat leaf parsley for garnish (optional)
Season shrimp with salt and pepper.
Warm a medium nonstick frying pan or grill pan coated with cooking spray over medium heat and cook shrimp until done, between 7 to 10 minutes. When done, chop it up into medium size chunks.
While the shrimp is cooking, melt butter over medium heat in a small nonstick frying pan.
Add lemon juice, garlic, capers and red chili flakes (if using).
Pour sauce over shrimp and garnish with flat leaf parsley.
Serve over a bed of quinoa as pictured here or couscous. Get your veggies in with a simple salad of your favorite vegetables and a balsamic vinegar and olive oil dressing.