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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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It purports to be from The Olive Garden restaurant. I cannot attest to that fact, but I can attest to it being a deliciously creamy/cheesy/lemony-tart dish. I did change the cooking procedure a bit and added just a little bit of additional seasonings. You can serve it over toasted garlic bread slices or pasta. The cheese does need to be finely grated so I used the smallest hole on my box grater to grate the Asiago and I ran the grated Mozzarella through my food processor. A co-worker even suggested serving it over baked or broiled fish. Ingredients:
1 lb shrimp, peeled and deveined (medium size) |
1/8 cup olive oil |
2 tablespoons olive oil |
4 tablespoons onions, finely minced |
3 teaspoons garlic, minced |
1 cup dry white wine |
2 tablespoons flour |
2 tablespoons water |
4 tablespoons lemon juice, freshly squeezed |
1/4 teaspoon salt |
1/8 teaspoon ground cayenne pepper |
1/4 teaspoon white pepper |
1 cup heavy cream |
1 cup asiago cheese, finely grated |
1/2 cup mozzarella cheese, finely grated |
1 cup tomato, diced |
4 tablespoons green onions, diced |
cooked pasta or toasted garlic bread |
Directions:
1. Combine flour and water in small bowl stirring to make a smooth paste then set aside.
2. In heavy saute pan add olive oil and heat over medium heat.
3. Add onion and garlic and saute for 3 minutes.
4. Add shrimp and saute for 4 minutes.
5. Remove shrimp with a slotted spoon and set aside.
6. Add lemon juice and white wine to saute pan and simmer for 3 minutes.
7. Add flour mixture very slowly to wine and lemon juice whisking constantly to incorporate.
8. Whisk until smooth and simmer for 2 minutes until thickened.
9. Pour heavy cream slowly into saute pan again whisking constantly to incorporate.
10. Add cheeses and remaining seasonings stirring until cheese is completely melted.
11. Add shrimp and cook for an additional 1 to 2 minutes.
12. Serve over pasta or garlic bread and garnish with diced tomatoes and green onions.
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