Saucy Shrimp And Scallops Bonefish Grill Recipes
COPYCAT BONEFISH GRILL SAUCY SHRIMP APPETIZER
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
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)
Provided by lisalang
Number Of Ingredients 11
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.
SKILLET SEA SCALLOPS
You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. -Margaret E. Lowenberg, Kingman, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 618mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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- Season shrimp with salt and black pepper and place in pan. Cook just until pink on both sides and remove from pan and set aside. At this point they should be somewhat undercooked because they will finish cooking in the sauce. Careful not to overcook them or they will get rubbery.
- Add tomato paste and clam juice. Stir to mix tomato paste into clam juice. Let simmer for 1-2 minutes.
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