Snap, Crackle 'n Low Carbs...


What to dish up to curb those anytime winter hunger pangs? Ever put your hand to Shrimp Piccata? What’s a Piccata? It’s when you slice or sauté, ingredients, served in a sauce containing lemon, butter and spices. Three reasons to serve up Shrimp Piccata? It’s super easy, quick to make and everybody loves the crackling sound when popping the first shrimp.  Mmm, that of course if you’ve made it before. If not, there’s always a first time. Make sure, both chief cook and bottle washer and the thirsty palates of age’s glasses are filled, with a chilled bottle of Kat met die Houtbeen, or two, on standby. Ready steady go ... Smile Mêrim Smile!

You’ll need:

  • 10 -12 medium or large shrimp per person (tails on, cleaned and deveined )
  • Remember to adjust ingredients in proportion to the hungry mouths!
  • 3 Tbsp flour to help make the shrimp crispy
  • Salt and freshly ground pepper
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 2 cloves garlic thinly sliced
  • 1/2 cup Kat met die Houtbeen
  • 3 Tbsp fresh lemon juice
  • 1/2 cup chicken broth
  • 2 Tbsp capers (drained)
  • 2 Tbsp minced fresh flat-leaf parsley
  • Angel Hair Pasta (messing with the carbohydrate count is strictly optional!)

    How to?


    1. Combine flour and a pinch of salt and pepper in a shallow dish. Toss shrimp in flour mixture until coated. Heat oil in a large non-stick skillet on medium. Add shrimp and cook 2 or 3 minutes, turn and cook 1 more minute. Remove shrimp to plate.
    2. Melt 1 Tbs. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
    3. Remove the pan from the heat, whisk in the remaining 1 Tbsp. butter, capers and parsley.
      Stir in the shrimp and season with salt and pepper, to taste.

    Carbohydrate count: 6 grams per serving