Sautéed shrimp with sun-dried tomatoes and kalamata olives

SAUTEED SHRIMP WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

(Adapted from spicysouthernkitchen.com)

I LOVE this recipe! It’s a riff on the appetizer from Bonefish Grill that I order and have as a main course. It’s fabulous with crusty bread, but this version is served with spaghetti squash and a salad and is therefore gluten free. I used fresh shrimp from Mayport, FL but you can also use frozen shrimp and it’ll still be delicious!

MENU

SAUTEED SHRIMP WITH SUN DRIED TOMATOES AND OLIVES

ROASTED SPAGHETTI SQUASH

SALAD WITH APPLE CIDER VINAIGRETTE

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.

APPLE CIDER VINAIGRETTE

This dressing has become my new favorite! The combination of flavors with the tangy Dijon and apple cider mixed with honey is incredible. Adjust the amount of honey to your sweetness level.

1 garlic clove, minced
1 TBSP Dijon mustard
1/4 cup apple cider vinegar
2 TBSP lemon juice
1-2 TBSP honey
1/3 cup extra virgin olive oil
salt and pepper, to taste

Combine all of the ingredients in mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined (or place in a food processor and pulse until mixed). Adjust flavor to taste, if necessary. Ideally allow the dressing to marinate for at least 30 minutes before serving over your favorite salad.