This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"If it is true, as used to be said, that oversalting means the cook is in love, at least one cook at Le Cirque must be head over heels."
-Mimi Sheraton, Food Critic
There are recipes that should be cooked slowly. By being very gentle and patient, cooking this over low to medium heat, the liquid doesn't evaporate and creates a lovely rich sauce. The dish doesn't take much longer to cook but it's oh, so worth it.
Servings: 2 | Serving size: 4 ounces shrimp with sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers for salads or sandwiches.
|4 tsp||extra virgin olive oil|
|1 large||shallot (finely minced)|
|8 ounces||shrimp (peeled and deveined)|
|fresh ground black pepper (to taste)|
|1 tsp||pure maple syrup|
|1 tsp||lemon zest|
|1 tsp||fresh thyme leaves|
Place the olive oil in a medium skillet over medium heat. Add the shallot and cook slowly for about 5 minutes until they are slightly soft and translucent.
Add the shrimp and cook for about 6 – 8 minutes on the first side. Turn.
Add the capers, lemon juice, salt, pepper and maple syrup. Cook for about 6 – 8 minutes.
Add the lemon zest and fresh thyme and cook for about two minutes, tossing frequently. Serve.
Serving size: 4 ounces shrimp with sauce
|Calories 194||Calories from Fat 58|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 0g||2%|
|Vitamin A 11%||Vitamin C 23%|
|Calcium 8%||Iron 18%|
|Vitamin K 5 mcg||Potassium 334 mg|
|Magnesium 52 mg|