Shrimp with Lemon & Capers; herons

I love gnocchi.

I have actually made it, but since I am now lazy and the stuff in the store is pretty good, I buy it.

A few years ago I discovered skillet gnocchi. It doesn’t need to be boiled first, and, as I normally sauté it anyway, I switched.

A few weeks ago the store was out of the skillet gnocchi, so I bought my old favorite, traditional gnocchi. I was amazed at how much better it was. I’d forgotten. Now I remember.

I may be getting lazy but even I can handle a few more minutes of effort when it’s clearly worth it.

Click here to Pin Shrimp with Lemon & Capers

Print

Shrimp with Lemon & Capers

This is a quick main course for two – even if you have to boil the gnocchi first (I do).

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Seafood

Ingredients

Scale
  • 8oz (250gr) shrimp (prawns), cleaned
  • 1 small onion, chopped
  • 1 cloveg garlic, minced
  • 2 tbs olive oil, divided
  • 1 tsp smoked paprika
  • 1/2 tsp lemon pepper
  • 1/2 tsp za’atar
  • 4 tbs capers
  • 4 tbs fresh lemon juice (1 lemon)
  • 4 tbs Greek yogurt
  • 8oz (250gr) fresh gnocchi

Instructions

  • Cook gnocchi in boiling water just until it floats, 1 – 2 minutes.
  • Drain and immediately put in a hot skillet, big enough to hold it all in a single layer.
  • Add 1 tbs olive and toss to coat.
  • Sauté over medium heat, tossing frequently, until lightly browned, 6 – 8 minutes
  • Sauté onion, garlic, in remaining 1 tbs olive oil in another skillet until tender, 6 – 8 minutes.
  • Add shrimp and sauté until cooked through (they curl and become opaque).
  • Add paprika, lemon pepper, za’atar, and sauté briefly.
  • Add capers, lemon juice, yogurt and heat through.
  • Combine with gnocchi, stir well and serve. 

Notes

You can use skillet gnocchi, if you prefer. Follow package directions.
Regular salt & pepper can be substituted for the lemon pepper. and you can leave out the za’atar or substitute 1/2 tsp thyme or oregano.

Keywords: shrimp, gnocchi, capers, lemon

Shrimp with Lemon and Capers

I was mindlessly gazing out the window at the pond the other morning, contemplating the cold weather and clear skies. My coffee was almost ready…. I could smell it.

There wasn’t any wind but I noticed something moving on the edge of the pond. I had assumed it was a tall weed, but, as it was the only thing moving I decided to investigate further.

I got the binoculars.

We have had a lot of white egrets when there were cows in the field but they have found greener pastures these days.

The bird by the pond was a grey heron.

I watched for a bit, then decided to try for a photo. Naturally, it took off the second I opened the door:

Which was when I noticed that there looked to be 2 more herons on the other shore:

It settled down between the other two.

Pandemic excitement for the day.

4 thoughts on “Shrimp with Lemon & Capers; herons”

  1. I like this recipe! Gnocchi are one of my favorite things because they’re both so versatile. Those shrimp look tiny though. The only ones I can get are large.

    We have heron, egret, my favorite ‘stalk’ bird Sandhill Cranes. Usually the cranes wander through my yard once a day in the summer. I too though need binoculars. But they’re wonderful to watch.

    • The shrimp are about medium size for here, but they are the only ones I can get already peeled. All the shrimp is cooked. I have only ever seen raw shrimp frozen, and that not often.

Comments are closed.

Share via
Copy link
Powered by Social Snap