Grilled Shrimp Picatta
This is a great meal for a week night… fast and simple. The lemon and capers adds a nice sharp and citrus flavor to the shrimp and pasta. Because these shrimp are grilled, you need to make the sauce separately. (This recipe serves two.) If you’d like save the shrimp shells and tails for stock.
1 pound medium or large shrimp, peeled & deveined
1 (14-ounce) can artichoke hearts, drained and quartered
Lemon and lime zest (for garnish)
4 ounces dry linguine (or your favorite pasta)
For the marinade:
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons freshly chopped parsley
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
Freshly ground black pepper, to taste
For the sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon olive oil
2 cups chicken stock
2 tablespoons minced garlic
2 to 3 tablespoons lemon juice (or to taste)
2 tablespoons capers, undrained
Combine all of the marinade ingredients in a small bowl; mix well. Add the rinsed shrimp and marinate for 20 minutes.
While the shrimp are marinating prepare the grill for 350 degrees F. direct cooking. (I used my Yoder YS 640 with the Grill Grate accessory.)
Drain the shrimp and pat dry. Discard the marinade.
Prepare the picatta sauce by melting the butter in a small sauté pan or skillet. Add the flour and cook until the roux is a light blonde. Add the olive oil and stir to combine. Add the garlic and cook briefly. Slowly add the chicken stock while constantly stirring. When the sauce is slightly thickened, add the lemon juice, capers and artichoke hearts. Keep warm. (If the sauce is too thick for your liking add more chicken stock to thin.)
Prepare the pasta according to package directions (usually in simmering salted water for eight to 12 minutes). Drain and keep warm.
Grill the shrimp for two to three minutes per side or until slightly opaque. Remove from the grill and add the shrimp to the warm sauce.
Spoon the shrimp, artichokes and sauce over the pasta and garnish with the zest. Serve with a side salad and crusty bread to sop up the delicious sauce.
Garlic sauteeing in butter
Finished sauce ready for the artichoke hearts
Shrimp on the Grill Grates (next time I think I'll use a Frog Mat or larger shrimp)
Grilled Shrimp & Artichoke Hearts Picatta over whole wheat linguine
