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Shrimp and Tomato Piccata

Makes: 4 servings
Start to Finish 30 mins
Shrimp and Tomato Piccata
Ingredients
  • 1 1/3  pounds  fresh or frozen medium shrimp in shells
  • 3  tablespoons  olive oil
  • 8  ounces  fresh French string beans (haricot verts) or other small, thin green beans, trimmed
  • 3  medium tomatoes, cut into wedges
  • 1  teaspoon  finely shredded lemon peel
  • 3  tablespoons  lemon juice
  • 1  tablespoon  capers, drained
  • 2  cups  hot cooked pasta (optional)
Directions

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside.

2. In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add green beans to skillet; cook and stir for 3 minutes. Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more.

3. For sauce, in a small bowl whisk together the remaining 2 tablespoons olive oil, the lemon peel, lemon juice, and capers.

4. If desired, serve shrimp mixture over hot cooked pasta. Drizzle sauce over shrimp and vegetables.

Nutrition Facts (Shrimp and Tomato Piccata)
  • Servings Per Recipe 4,
  • cal. (kcal) 244,
  • Fat, total (g) 12,
  • chol. (mg) 172,
  • sat. fat (g) 2,
  • carb. (g) 10,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 25,
  • vit. A (IU) 1069,
  • vit. C (mg) 40,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 239,
  • Potassium (mg) 514,
  • calcium (mg) 101,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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