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 & CapersPrint
Shrimp with Lemon & Capers
This is a quick main course for two – even if you have to boil the gnocchi first (I do).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Seafood
- 8oz (250gr) shrimp (prawns), cleaned
- 1 small onion, chopped
- 1 clove 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
- 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.
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.
- Serving Size: 1/2 recipe
- Calories: 477
- Sugar: 3.9 g
- Sodium: 950.9 mg
- Fat: 16.8 g
- Saturated Fat: 3.1 g
- Trans Fat: 0 g
- Carbohydrates: 52.9 g
- Fiber: 1.8 g
- Protein: 32.1 g
- Cholesterol: 187.1 mg
Keywords: shrimp, gnocchi, capers, lemon
Prefer pasta? & garlic? Shrimp with Garlic & Herb Butter on Pasta
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”
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.
Oh yum I adore gnocchi and always in the past made my own…tum yum yum
I really should be more ambitious and make my own – pandemic and all…. Maybe
Comments are closed.