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Thread: Primal Saucy Shrimp recipe

  1. #1
    Join Date
    Jan 2011
    Tucson, AZ

    Primal Saucy Shrimp recipe

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    While working back east some time ago (I am now
    back at home in the desert), I discovered Bonefish
    Grill. Their appetizer, Saucy Shrimp, was good
    enough that I would often just order that and end
    up wishing I had ordered two!

    I have been making a primal version which replaces
    the sugar w/honey and cannot tell any difference in
    the taste. So, here it is. Give it a whirl and I hope
    you like it as much as we do!
    (I make the sauce and shrimp at the same time. It
    takes a bit of practice, but you can easily do one then
    the other because you combine everything at the end).

    Lime Tomato Garlic sauce (4 servings)
    Place in saucepan:
    1/2 cup roughly chopped sun dried tomatoes (i use oil packed, have yet to try dried)
    1/2 cup roughly chopped fresh tomatoes
    1/4 cup lemon juice
    juice of 2 limes
    1/4 cup chopped garlic
    1/2 cup white wine
    1.5 tsp honey
    Stir and let cook until volume reduces by half, then add:
    1 cup heavy cream
    2 tspn salt
    1 tspn white pepper
    Stir and simmer until mixture thickens. Then, reduce heat to medium/low,
    and add tbspn butter. Stir until butter melts, reduce heat.

    Saucy Shrimp:
    1 oz butter
    5 oz (50-60 count) shrimp. peeled, deveined, no tail (unless you like a little tail)
    4 kalamata olives (4 is NEVER enough)
    2 oz sun dried tomatoes
    1/4 lime-tomato-garlic sauce
    2 oz crumbled Feta (need more!)

    add 1 oz butter to saute pan, tilting to coat entire pan
    saute shrimp, olives and sun dried tomatoes until shrimp turn opaque
    add 1/4 of the garlic lime sauce. Toss w/shrimp and remove from
    heat. pour all ingredients onto service plate including remaining
    Garlic/Lime sauce.

  2. #2
    Join Date
    May 2010
    This looks WONDERFUL!

  3. #3
    Join Date
    Aug 2011
    Washington DC
    Oh. My. God.
    Thank you for posting this!
    I made this, using wild caught Argentinian Pink Shrimp (a large, meaty shrimp that has a lobster-like flavor).
    I omitted the honey and feta (although I imagine it would have made it even better, if that's possible) and used coconut milk instead of heavy cream...I served it as an entree over cauliflower "rice," which soaked up that sauce. I also doubled the olives.

  4. #4
    Join Date
    Jan 2011
    Tucson, AZ
    Nice! good to hear you liked it. I will have to try your
    substitutions and see how it goes.

  5. #5
    Join Date
    Dec 2011
    Oh wow, if one could drown in a puddle of her own drool, I would be!

    (I've tried dried sundried tomatoes and found them much tougher than the oil version)

    OH, just checking, the shrimp are raw yes?

  6. #6
    Join Date
    Feb 2011
    Atlanta area
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    Oh my....this sounds awesome!

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