This was delicious on its own, but it would also be great over some linguini!
3 large garlic cloves, minced
1 t. red pepper flakes
2 T. diced pancetta
2 T. capers, drained
1/4 c. chopped parsley
1 lb. shrimp, peeled and deveined
1/4 c olive oil
Preheat the oven to 450. Spray a baking dish with some olive oil spray. In a bowl, combine the olive oil, garlic, red pepper, pancetta, capers, and parsley. Add the shrimp and toss well.
Place the shrimp in the prepared baking dish. Season with salt and pepper and drizzle with a little olive oil. Bake, uncovered, for 10 minutes. Squeeze lemon juice over the shrimp before serving.
Tender cod fillets with tasty capers makes for a perfect combination.
2 cod fillets
Flour for dredging
2 T. drained capers
1 t. minced garlic
1/4 white wine
Juice from one lemon
Melt a pad of butter in some olive oil. In the meantime, dry the fish fillets well in paper towels. Dredge them in flour and put them into the hot butter/oil pan.
Cook and brown them well on both sides seasoning them a bit with salt and pepper. Transfer them to a plate and keep them warm.
To the skillet, add the capers. garlic, chili paste and wine. Reduce the wine a bit.
Add another pad of butter and melt it into a nice sauce. Add the parsley and mix well.
Spoon the sauce over the fish.
Here’s another tasty Italian-inspired dish. To keep the salt content down, it’s important to rinse the capers in cold running water.
4 thin cut, bone in pork chops
2 T. rinsed and drained capers
4 T white wine
Flour for dredging
Heat some olive oil and butter in a pan. Dredge the pork chops and brown them on both sides in the pan. Season with salt and pepper.
Add the capers and the white wine. Reduce the wine a bit.
Add about 1-2 T butter and emulsify it in the pan. Plate the chops and spoon the sauce and capers over the top.
This was so moist and soft – maybe it was soaking it in milk first that made it this way.
2 chicken breasts, sliced in half to make them thinner
1 cup white wine
1 clove garlic, minced
1 shallot, chopped fine
1 cup chicken broth
2 T. capers
Season each piece of chicken with pepper & salt.
Place each chicken breast in some milk then dredge them in flour.
Heat butter in a frying pan.
Add the chicken and brown the breasts well on both sides. Remove from the pan and keep warm.
Saute the shallots in the frying pan.
Add the wine and chicken stock. Add the lemon juice from one lemon. Add the capers and the garlic. Reduce the liquid by half on full heat.
Turn the heat to low. Add about a tablespoon of butter to the pan in pieces.
Melt the butter and mix a little in the pan.
Return the chicken and cook until the sauce is emulsified. Add more lemon juice to the pan. Add the parsley and serve.