Shrimp Piccata by Chef Suzanne - 13 WTHR Indianapolis

Recipe by Chef Suzanne.

3 tablespoons flour

1 lb. cleaned and deveined medium or large shrimp

1 teaspoon olive oil

2 cloves minced garlic

Zest of 1 lemon

½ cup dry white wine

½ cup fat free chicken broth

3 teaspoons fresh lemon juice

2 teaspoons capers

1 tablespoon butter

¼ cup parmesan cheese

1 teaspoon chopped parsley

Combine flour and lemon zest in a shallow bowl. Toss shrimp mixture until coated. Heat oil in large skillet on medium. Add shrimp and cook 1 or 2 minutes. Remove shrimp to plate. Add garlic to skillet and cook for 30seconds. Stir in wine, broth, lemon juice and capers. Bring to a simmer and shrimp and cook one minute or until heated through. Remove from heat Wisk in butter and parmesan and stir in parsley. Serve over pasta or brown rice.