I’ve been into lemons lately.
I think it has to do with the weather warming and the daffodils blooming and me craving fresh tastes.
Nothing says fresh quite like lemon.
Like all citrus, there are piles of them in the markets and they are just screaming at me to take them home and do something.
My mother would make a Lemon Meringue Pie.
I make Shrimp with Lemon Basmati.
And tarragon…. I’m using the last of my tarragon from last summer, but, with our lovely sunny weather I should be having fresh tarragon any day now.
Exciting times.
Click here to Pin Shrimp in White Wine, Lemon, Caper Sauce
PrintShrimp in White Wine, Lemon, Caper Sauce
Shrimp cook in minutes so this dish is ready in the time it takes to cook the rice.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Seafood
Ingredients
- 8oz (240gr) shrimp, cleaned
- 2 medium shallots, chopped, about 1/2 cup
- 1/4 cup (2oz, 60ml) fresh lemon juice
- 1/4 cup (2oz, 60ml) white wine
- 2 tbs capers
- 1 tsp dried summer savory
- 1 tsp dried tarragon
- 2 tsp cornstarch (maizena, corn flour) dissolved in 2 tbs water
- 3 tbs Greek or plain yogurt
- Lemon Rice:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 2 tsp butter
- 2 tbs fresh lemon juice
- 1 tsp dried tarragon
- 1 cup (8oz, 240ml) chicken stock
Instructions
- To cook rice: Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for a minute.
- Add stock, lemon juice, tarragon, cover and cook rice for length of time on package.
- When done fluff with a fork
- Heat oil in medium skillet over medium heat.
- Add shallots and sauté 5 – 7 minutes or until just starting to get tender
- Add shrimp and sauté until shrimp are done, 3 – 5 minutes. Shrimp will curl and become opaque.
- Add lemon juice, white wine, capers, herbs to skillet and bring to a boil.
- Dissolve cornstarch in water.
- When stock is boiling add cornstarch to pan and stir until thickened.
- Remove from heat and stir in yogurt.
- Spoon rice onto 2 plates, spoon shrimp and sauce on top and serve.
Notes
Basmati usually cooks in about 16 minutes.
I’m cautiously optimistic.
The site that scraped / cloned / stole this blog was unavailable this morning when I checked.
It’s still unavailable…. That’s almost 12 hours.
Could it be?
Is it possible?
Have the Powers That Be acknowledged my righteous wrath and the validity of my claim and taken the thieving site down?
I tried to do everything the proper way….. Was I heard?
I’m going to have to take back every slightly negative comment I may have uttered over the past 15 years. It seems Google really does come through when you need them to.
At least for this day.
As I said…. I’m cautiously optimistic. (~And pretty darn happy at the moment).
Caution is good. Might just be that their portion of the server they’re using is down. But I’m hoping!
Your shrimp looks absolutely delicious! This is one I’ll be trying for sure. I love lemon. For as much as I say I can’t stand fruit on anything that isn’t a dessert, lemon is the one thing I do use. It brightens dishes, adds a lot of flavor to some…yup this looks so good.
I’m with you about the fruit…. Lemon is the only one I allow in anything savory. Can’t imaging adding cherries or peaches to meat lol
The cloned site is still down…. I’m still cautiously optimistic.
Hopefully they are gone for good.
This recipe could become one of our favourites as your chicken breasts with lemon, tarragon and capers has. It is a such a fresh summery combination of flavours.
Spring and Summer are definitely on the way. We had our first sighting of Grues migrating northwards at the end of January and this weekend saw hundreds flying overhead. It is such a lovely sight and sound!
I always seem to miss the grus…. I thought i heard a flock the other day but it was a clanking tractor lol
We have ducks on the pond behind our house, though, so that is a positive sign as well.
I could fix anything with lemon and capers and we would be happy 😉
You have daffodils blooming?! That’s not fair at all. It snowed again last night – not a lot, but it was still snow and it was below freezing. I think I might need comfort myself with your shrimp in white wine, lemon, caper sauce. (It looks and sounds wonderful.)
And hyacinth and the tulips are up….. They’ll bloom if the rabbits leave them alone. To be honest, we rarely get snow, but one of the photos I have is of snow on the daffodils…. Your spring will happen (we assume)
Maybe… It was 18C two days ago, but then in the night, it dropped down to -5C!!
Garlic is sprouting though. And I’ve seen crocusses in other people’s yards.
We love prunes and apricots in a tagine OR preserved lemons and olives. Sour cherries are delicious too. But not with shrimp. Oh my no.
What about oranges? Or grapefruit? They might work.