BUONGIORNO! Hope that you had a nice weekend... This weekend, we spent Saturday night in... Jason made brown butter steaks while I worked on mashed potatoes, some steamed broccoli, and this appetizer. Copycat saucy shrimp. It's our favorite dish at Bonefish Grill and I am happy to say this is pretty darn close.
Shrimp, kalamata olives, and sun dried tomatoes are drowned in a sweet, limey, white white sauce. Topped with chunks of barely melted feta, this may be the best shrimp you ever eat.
1/2 cup sun-dried tomatoes, julienned
1/4 cup minced garlic
1/2 cup white wine
3 tablespoons raw sugar
3/4 cup heavy whipping cream
2 tablespoons butter
1 lb. small deveined shrimp
10 kalamata olives
1/2 cup feta
Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 4 Servings
1. In a skillet over medium-high heat, sauté tomatoes, lime and lemon juice, garlic, wine, and sugar. Cook until wine is reduced by half.
2. Add cream and butter. Stir until well blended and sauce is reduce by half.
3. Add shrimp and olives. Cook until shrimp is opaque. Top with feta and serve with crusty bread and white wine.