Friday, January 7, 2011
Shrimp piccata, hold the pasta
Start with a Weight Watchers recipe for sauteed cauliflower and tomatoes as the base. Once done, pour into a covered serving bowl to keep warm.
Add a tablespoon of oil to the pan, then a pound of plump peeled and devined shrimp. As soon as they turn pink, add about a half-cup of white wine, 2 tablespoons drained capers and a tablespoon each of butter and honey mustard (substitute the more traditional Dijon, if you prefer). Stir well to combine and bring to a bubble. Return cauliflower-tomato mixture to the pan, cover and simmer 4-5 minutes. Transfer to bowl and serve.
Tip: If you have culinarily alert dogs, drizzle any leftover sauce on their kibble. I cannot begin to describe how happy our pups are right now.