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Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

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Baked Tilapia with Shrimp


BAKED TILAPIA with SHRIMP
Olive Garden Restaurant Copycat Recipe

3 tablespoons olive oil, divided
1 tablespoon unsalted butter
12 raw peeled deveined shrimp, large (about 26-30 per pound)
4 tilapia or other white fish filets
1 onion, medium, finely minced
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 teaspoon dried thyme
salt and pepper, to taste
2 tablespoons minced parsley, optional

Preheat oven to 150 degrees.
Place 2 tablespoons of olive oil and the butter in large saute pan and heat over medium high heat. Saute the shrimp for about 2 minutes per side or until almost cooked through. Remove to an oven safe dish and set aside.

In the same pan cook the fish filets, 2 to 3 minutes per side or until almost cooked through. Place in the dish with the shrimp. Cover loosely with foil and place in oven to keep warm.

To the same saute pan add the shallot and garlic and 1 more tablespoon of olive oil. Saute  until the shallot begins to soften and turn golden. Add the wine to skillet, and boil on high heat until reduced by half, about 1 to 2 minutes. Stir in cream, thyme, and salt and pepper. Reduce heat to low and simmer about 1 minute more. Do not allow  the cream sauce to boil.

Divide the fish and shrimp evenly between 4 serving plates. Pour the wine cream sauce over and garnish with minced parsley if desired. Serves 4.

Notes: Red snapper, flounder or ocean perch are suitable tilapia substitutes.

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