OLIVE JUICE USES RECIPES

Name: Shrimp Scampi Olive Garden Recipe (Copycat)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: E
Ingredients: 6 shrimp; 1⁄8 cup olive oil; 1 tbsp finely diced onion; ½ tsp minced garlic; ½ cup such as Chablis dry white wine; 1 tbsp all-purpose flour; 2 tbsp fresh lemon juice; 1⁄4 tsp garlic salt; ½ cup heavy cream; 1⁄4 cup optional water; ½ cup finely shredded, plus additional 1 tbsp asiago cheese; 1⁄4 cup finely shredded mozzarella cheese; 1 tbsp finely shredded Romano cheese; 4 sliced black olives; 1 tbsp sliced green onion; 1⁄4 cup diced tomato; 4 slices (4 to 6-inch long, 1½-inch thick) cut diagonally, lightly toasted Italian bread; 1⁄4 tsp crushed red pepper

SHRIMP SCAMPI OLIVE GARDEN RECIPE (COPYCAT) - RECIPES.NET

Shrimp Scampi Olive Garden Recipe (Copycat) - Recipes.net image

Made with 3 kinds of cheese, this Olive Garden-inspired shrimp scampi offers a rich and creamy dish that's perfect for special nights.

Provided by Steve

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 18

Ingredients

6 shrimp
1⁄8 cup olive oil
1 tbsp finely diced onion
½ tsp minced garlic
½ cup such as Chablis dry white wine
1 tbsp all-purpose flour
2 tbsp fresh lemon juice
1⁄4 tsp garlic salt
½ cup heavy cream
1⁄4 cup optional water
½ cup finely shredded, plus additional 1 tbsp asiago cheese
1⁄4 cup finely shredded mozzarella cheese
1 tbsp finely shredded Romano cheese
4 sliced black olives
1 tbsp sliced green onion
1⁄4 cup diced tomato
4 slices (4 to 6-inch long, 1½-inch thick) cut diagonally, lightly toasted Italian bread
1⁄4 tsp crushed red pepper

Steps:

Heat olive oil in a saucepan; add wine and lemon juice. When olive oil starts to boil, place shrimp in the pan and cook on medium heat until shrimp curls. Remove shrimp but leave wine mixture in the pan.
In the same saucepan, add onion, minced garlic, and garlic salt. Saute until the onions are transparent.
Mix flour with 1 tablespoon of water to make a paste.
Add flour paste to the saucepan. Stir and cook until sauce is thick.
Pour cream in the sauce, stir, then add the cheeses 1 at a time, whisking constantly after each addition. The sauce should be a medium-thick consistency and smooth.
Place Italian bread on a serving tray in an X.
Arrange shrimp in the middle of the bread.
Spoon sauce in the middle of the bread, covering the shrimp.
Sprinkle with sliced green onions, olives, tomatoes, and red pepper on top. Sprinkle more Parmesan cheese on top if desired. Enjoy!

OLIVE TAPENADE RECIPE (SO EASY! + VIDEO) - VANILLA AND BEAN

Olive Tapenade Recipe (so easy! + video) - Vanilla And Bean image

Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer. This olive tapenade recipe takes ten minutes to whip up and is make ahead easy! This recipe is vegetarian, vegan + gluten free.

Provided by Traci York | Vanilla And Bean

Categories Appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 2

Number Of Ingredients 10

Ingredients

2 1/2 cup (345 grams) Mixed Pitted Olives (such as Black, Kalamata, Green, drained)
2 Tablespoons Capers (drained)
2 Tablespoons Marinated Sun Dried Tomatoes (drained)
1 Tablespoon Garlic (chopped)
1 Tablespoon Oregano (dried)
4 Tablespoons Fresh Parsley Leaves (chopped, or 1 Tbs dried)
1 Tablespoon Fresh Basil Leaves (chopped, or 1 tsp dried)
1 Tablespoon Lemon Juice (about 1/2 a lemon)
1/4 cup (50 grams) Extra Virgin Olive Oil
A few grinds of black pepper

Steps:

In the bowl of a food processor fitted with the S blade, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
Garnish with parsley leaves and olive oil for drizzling. Store in a covered container in the refrigerator for up two weeks.

Nutrition Facts : ServingSize 1 C, Calories 510 kcal, CarbohydrateContent 12 g, ProteinContent 3 g, FatContent 53 g, SaturatedFatContent 7 g, SodiumContent 2882 mg, FiberContent 7 g, SugarContent 3 g

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