On this episode of “Can Jen Piccata It?” we have not just shrimp, not just a burger, but a shrimp burger!
I love this dish for two big reasons. One it makes a piccata feel so practical. I can have my piccata poolside and it fits. But also? Now my summer burger feels so glamorous from swapping out meat and ketchup for a seafood piccata flavored with lemon and capers. The shrimp and the burger really work together to lift each other up.
1 lb shrimp, semi-finely chopped
1/4 cup plus 1 tbsp capers, drained and rinsed
Juice and zest of one lemon
1 large egg
1/4-1/2 cup all purpose flour
1/4 cup mayonnaise
2 tbsp neutral oil
Salt and pepper
Start by mixing the mayonnaise, 1 tbsp of the capers, and start with the juice of half a lemon. Add more lemon if needed and add salt and pepper to taste. Set aside or refrigerate until using.
Combine the shrimp, lemon zest, the rest of the capers, egg, flour, and 1/2 tsp each salt and pepper. Add more flour if the mix isn’t holding. Form into four patties.
Heat the oil in a large, heavy-bottomed pan over medium-high heat. Cook your shrimp patties about 3-5 minutes per side until the outsides are golden brown and the insides are fully cooked. Serve on a toasty bun with lettuce, spinach, or arugula and load up the mayo!
Ok let’s be real, 2020 has been a fairly zero stars experience. I took time away from recipe blogging because it just wasn’t feeling right with everything going on in the world.
But this doesn’t mean I stopped working, and planning, and developing recipes. I really wanted to stretch myself and take the time of isolation to work on recipes that would bring a cool variety to my little collection. So here we have the first Fancy Redneck original dessert (the other dessert recipes were ones I stole from my mom that she made when I was little).
I must say this pie does it all. The yuzu is sharp but adds a floral note that you wouldn’t get in a normal lemon pie, and the gingersnaps add a more savory and almost spicy element to the pie that’s tempered by a super fluffy meringue. I really wanted to write a dessert that would make the tongue dance.
While I’m still not 100% sure if now is the time for blogging I am damn sure it’s always time for a good pie.
Every so often I write a recipe that completely changes the game for me. A recipe that makes me proclaim to the void and all the gods, old and new that this will be my legacy. And let me tell you, managing to make crispy but oh so tender brussels sprouts that taste like the classic ground beef tacos you had as a kid is that moment.
And the process is simple: just drop the bad boys in the fryer for a few minutes and absolutely coat them with a super easy and basic homemade taco seasoning blend and that’s that on the sprouts. Then to top it all off I find the lemon-lime dip so fun. When you hear lemon-lime it takes you back to thinking about Gatorade, candy, fruit snacks, etc. But in all actuality it packs plenty of zing and coolness from the yogurt to cut through the spicy and semi-charred flavor of the sprouts. Every time I make this I’ll take a sample sprout to see how I did, and then I just keep going and going.
It has to be obvious at this point that creamy pastas are my kryptonite. There is just something so magical about a cream sauce that packs a ton of flavor. The one downside of a cream sauce is that they can feel overly decadent. For tonight’s meal I wanted to try and explore the lighter side of the cream sauce, if there is such a thing.