Email to Cilla      

Stan's Saucy Shrimp

Source of Recipe

BB


List of Ingredients

Recipe By :From Stan Biggs
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- (2 sticks or 16 tablespoons) divided
16 ounces baby portabella mushrooms -- sliced
1/4 cup light olive oil
2 teaspoons minced garlic
2 tablespoons granulated sugar
2 tablespoons fresh lime juice
3/4 cup sliced sundried tomatoes -- (bottled in olive oil)
1/2 teaspoon Italian seasoning (herb blend)
2 pounds large shrimp -- peeled and deveined
1/2 cup heavy cream (half-and-half works too)
1 pound hot cooked angel hair pasta
Crumbled feta cheese (for garnish)
Kalamata olives (for garnish)


Recipe

About 15 minutes before starting the shrimp, melt 1 stick of the butter (8 tablespoons) in a large skillet over medium heat; add mushrooms and sauté until tender. Reduce heat to low and keep warm.

Combine the remaining stick of butter (8 tablespoons) and olive oil in another skillet over medium-low heat until the butter melts; add the garlic and let it cook for a couple minutes. Add the sugar, lime juice, tomatoes, and Italian seasoning; cook until sugar is dissolved. Add shrimp and increase heat to medium-high; sauté for 2½ to 3 minutes or until cooked. Turn off heat, add the cream, and serve immediately.

Spoon shrimp over pasta, top with sautéed mushrooms, then garnish with feta cheese and olives.

Description: "from Stan Biggs"
Source: "TOPSECRETRECIPES.COM"

- - - - - - - - - - - - - - - - - - -

NOTES : This is a Bonefish Grill® clone recipe a friend gave me in February 2008. Bonefish Grill® serves it as an appetizer but my friend doubled the sauce and served it as a main course over angel hair pasta. I took it a step further and sautéed sliced baby portabella mushrooms then put them on top of the shrimp before sprinkling the feta and olives on top – it was incredible. I took leftovers to work and shared them with coworkers, now they want the recipe. The recipe below is exactly how my friend and I made it, with double sauce and mushrooms. Have everything prepped ahead because once you start cooking, things move fast.