Local Shrimp with Lemon-Infused EVOO, Capers, and Chardonnay

Oooooooh, yum. Exorbitant amounts of yum. You know how every now and then you have a meal, and then when its almost gone, you feel a sadness? I had that tonight. Tonight’s dinner will be missed. But, on the bright side, it was extremely easy, and the shrimp is local. Lucky me.

For dinner this evening, we had local shrimp with lemon-infused olive oil, capers, garlic, tomatoes, and Chardonnay. We served it over angel hair, but you could put it on crostini, quinoa, couscous, rice, or an old shoe. It’s that good.

For this recipe, you’ll need:

  • 1/2 pound shrimp, peeled and deveined
  • 4 tablespoons lemon-infused olive oil
  • 3 cloves garlic, sliced thin
  • 2 tablespoons capers, drained
  • 1 large tomato, diced
  • Sea salt
  • Cracked black pepper
  • Crushed red pepper flakes
  • Unsalted butter
  • Good quality Chardonnay

To begin, heat 2 tablespoons lemon olive oil in large skillet on medium-high. While its heating, season the shrimp with a little salt and pepper.
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Add the shrimp in a single layer to the skillet.
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After one minute, turn them over. Tongs are the easiest tool for this.
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Wait one more minute, remove them from the skillet and set them aside.
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There will be some tasty bits on the bottom of the pan (called “fond”). Leave it there. It’s packed with flavor. Add the remaining two tablespoons of lemon olive oil to the pan. Then add the capers, garlic, and diced tomatoes.
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Add a small pinch of sea salt and a few grinds of black pepper to this mixture. Let this simmer uncovered for two minutes on medium-high heat. It should start forming a bit of a sauce because the tomatoes will start breaking down. Now add the shrimp.
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Add a pinch of crushed red pepper flakes and a 1/2 cup of good quality drinking Chardonnay to the mix. If you like it really spicy, add more pepper flakes. Let this simmer for another minute. Add one tablespoon of unsalted butter.
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Work the mixture through and remove from the heat.
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Taste the sauce and adjust for seasoning.

As I mentioned earlier, serve this over whatever you’d like. We love pasta and served ours over angel hair and grated some fresh Romano cheese over the top. It was heavenly.

Happy eating, everyone!

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2 thoughts on “Local Shrimp with Lemon-Infused EVOO, Capers, and Chardonnay

  1. Yes, this looks more than yummy. Shrimp is one of my favorites. I will make this one. Thanks for a great seafood recipe. Beautiful pictures as usual.

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