Bonefish Grill / Scott Friesen
Ingredients:
1 oz. butter
26-30 small peeled and deveined shrimp (50/60 gulf shrimp)
4 kalamata olives
4 oz. lime tomato garlic sauce
2 oz. feta cheese
Parsley
For the Sauce
1/2 cup rough chopped sun-dried tomatoes
1/2 cup rough chopped tomatoes
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup chopped garlic
1/2 cup white wine
5 tablespoons sugar
1 cup heavy cream
2 teaspoons salt
1 teaspoon white pepper
2 tablespoons butter cut in small pieces
Directions:
Coat a sauté pan with 1 oz. of butter. Sauté shrimp, olives and sun-dried tomatoes together. Remove from heat and stir the sauce in with shrimp and olives. (Do not put back on heat.) Pour all ingredients onto a small plate. Evenly top with crumbled feta and then top with a pinch of parsley.
For the sauce, place sun-dried tomatoes, tomatoes, lemon juice, lime juice, garlic, wine and sugar in saucepan. Reduce by 1/2. Add heavy cream, reduce until thick. On medium to low heat slowly add butter until melted. Remove from heat when all butter is incorporated.
