SAUCY SHRIMP with LIME TOMATO GARLIC SAUCE - | Nashville News, Weather & Sports



Bonefish Grill / Scott Friesen

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

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

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.

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