Shrimp with Lemon and Capers
 
 
Makes about 4 servings
Ingredients
  • 6 tablespoons cold unsalted butter, divided
  • 2 cloves garlic, thinly sliced
  • 1 pound medium fresh shrimp, peeled and deveined (tails left on)
  • ⅛ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup white wine
  • ¼ cup capers, drained
  • 2 tablespoons fresh lemon juice
  • French bread, to serve
  • Garnish: seared lemon slices, chopped fresh parsley
Instructions
  1. In a 10-inch cast-iron skillet, melt 3 tablespoons butter over medium-high heat. Add garlic; cook until tender and lightly browned, about 1 minute. Add shrimp; cook until pink and firm, about 2 to 3 minutes more. Remove shrimp from pan, and sprinkle with salt and pepper.
  2. Reduce heat to medium. In same pan, stir in wine, and cook for 2 to 3 minutes, scraping browned bits off bottom of pan with a wooden spoon. Continue to cook about 2 to 3 minutes, and stir in capers and lemon juice. Add remaining 3 tablespoons cold butter, stirring constantly, until slightly thickened, about 2 to 3 minutes. Return shrimp to pan, stirring to coat. Serve with bread. Garnishwith lemon and parsley, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/shrimp-with-lemon-and-capers/