SAUTEED SHRIMP WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES (Adapted from spicysouthernkitchen.com)
SAUTEED SHRIMP WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES
(Adapted from spicysouthernkitchen.com)
2 TBSP butter divided
1 TBSP extra virgin olive oil
1 lb shrimp, peeled and deveined
6 cloves garlic, minced
2 TBSP tomato paste
3/4 cup clam juice
1/2 tsp ground white pepper
1/2 tsp salt
1 TBSP sugar
1 TBSP fresh lime juice
2/3 cup heavy cream
1/2 cup sliced sun-dried tomatoes
1/3 cup chopped kalamata olives
1/2 cup crumbled feta cheese
2 TBSP chopped flat-leaf parsley
Heat 1 tablespoon butter and the oil in a nonstick pan over medium-high heat.
Add shrimp to the pan and sprinkle with salt and pepper.
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 remaining tablespoon of butter to pan along with garlic. Cook for 1 minute.
Add tomato paste and clam juice. Stir to mix tomato paste into clam juice. Let simmer for 1-2 minutes.
Add white pepper, salt, sugar, lime juice, cream, and sun-dried tomatoes. Simmer 2 to 3 minutes.
Add olives. Cook just long enough to cook shrimp through (a minute or 2).
Pour mixture into a serving bowl. Crumble feta cheese and parsley on top and serve.