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  Lemon Caper Shrimp

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A little bit Italian, a little bit Provence, these little bites of fresh steamed shrimp are great as part of antipasti, but can also be a part of your tapa spread.

8-10 oz raw shrimp, peeled and de-veined
Juice of one lemon
1/3 cup extra virgin olive oil
2 tsp capers
Salt and pepper to taste
Arugula or Mixed Greens (Mache, etc), for serving

Steam shrimp until pink and curled. Whisk together oil and lemon juice, seasoning with salt and pepper. Add capers and toss with cooked shrimp. Serve on a bed of arugula.

Serves 6-8

Copyright 2008.