Saucy Shrimp Appetizer Bonefish Grill Recipe 55

COPYCAT BONEFISH GRILL SAUCY SHRIMP APPETIZER

Copycat Bonefish Grill Saucy Shrimp Appetizer image

Shrimp is sauteed in butter with kalamata olives and sun-dried tomatoes, tossed with a tomato-garlic sauce, and topped with feta cheese. One bite and it's easy to see why this is such a popular appetizer at Bonefish Grill.

Provided by cathycass

Time 45m

Yield 4

Number Of Ingredients 18

Ingredients

1 ounce butter
5 ounces shrimp, peeled and deveined
4 kalamata olives
2 ounces sun-dried tomatoes
2 ounces feta cheese, crumbled
chopped fresh parsley, for garnish
Bonefish Grill Lime-Tomato-Garlic Sauce
1/2 cup roughly chopped sun-dried tomatoes
1/2 cup roughly chopped fresh tomatoes
1/4 cup lemon juice
2 limes, juice of
1/4 cup chopped garlic
1/2 cup white wine
5 tablespoons granulated sugar
1 cup heavy cream
2 teaspoons salt
1 teaspoon white pepper
2 tablespoons butter (cut into small pieces)

Steps:

For Shrimp: Add butter to saute pan, tilting pan to coat. Pour excess butter out. Saute shrimp, olives and sun-dried tomatoes until shrimp turn opaque. Add one-fourth of the lime tomato garlic sauce (see below). Toss the sauce with shrimp and vegetables and remove the pan from the heat. Pour all ingredients onto an appetizer plate. Top with crumbled feta and a pinch of parsley. For Lime-Tomato-Garlic Sauce: Place sun-dried tomatoes, chopped fresh tomatoes, lemon juice, lime juice, garlic, white wine and sugar in saucepan. Stir and let cook until reduced in volume by half. Add cream, salt and white pepper. Stir and let simmer until the mixture thickens. On medium to low heat, slowly add butter until melted. Remove pan from heat when all of the butter is incorporated.

Nutrition Facts :

SAUCY SHRIMP APPETIZER BONEFISH GRILL RECIPE - (5/5)

Saucy Shrimp Appetizer Bonefish Grill Recipe - (5/5) image

Provided by lisalang

Number Of Ingredients 11

Ingredients

2 oz. Butter
1 tbsp. garlic, minced
1 ea. green onion
10 ea. Kalamata olives, ½ pieces
2 tbsp. sundried tomatoes, julienne
3 oz. shrimp (small count)
3 oz. bay scallops
2 tbsp. lemon juice
¼ cup clam broth
3 tbsp. Feta cheese, crumbles
2 tbsp. chopped parsley

Steps:

1.Heat butter in a sauté pan. Add garlic and green onions and sauté until the aroma fills the air. 2.Add Kalamata olives and sundried tomatoes - cook for 30 seconds. 3.Add shrimp and scallops, salt & pepper and sauté until firm - do not overcook. 4.Add lemon juice, clam juice and feta cheese - bring to a simmer.

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