GARLIC SHRIMP & SUN-DRIED TOMATOES
This quick and easy tapa is full of Mediterranean flavor and bright colors. Garlic and sun-dried tomatoes bring out the best in the ingredients.
Provided by Lisa & Tony Sierra
Categories Appetizer
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the shrimp, rinse and pat dry. Set aside.
- Chop basil leaves and set aside.
- Peel and slice the garlic. Pour the olive oil into a small frying pan and heat on medium. When hot, add garlic to the pan and sauté, stirring often.
- Add the tomatoes and continue to sauté for 2 to 3 minutes. Remove tomatoes and garlic from pan, leaving the oil.
- Raise heat on pan to medium-high. Sauté shrimp in same oil, until they are cooked and turn pink. Return the garlic and tomatoes to pan and stir.
- Mix in the chopped basil and cook for 1 minute. Serve immediately with bread.
Nutrition Facts : Calories 233 kcal, Carbohydrate 5 g, Cholesterol 143 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, Sodium 824 mg, Sugar 0 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
SHRIMP WITH SUN-DRIED TOMATOES
Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.
Provided by Mark Bittman
Categories seafood, appetizer, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
- Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
- Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.
FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
- Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
- Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
- Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
- When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.
GRILLED SHRIMP WITH TOMATO AND FETA
Steps:
- For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side.
- Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest.
- Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the shrimp from the skewers and add to the tomato mixture. Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices.
GARLIC SHRIMP AND SUN-DRIED TOMATOES WITH PASTA
Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Creamy Sauce fettuccine in a homemade Alfredo sauce, spiced up with basil and crushed red pepper.
Provided by Jane Kaylie
Categories Seafood
Time 40m
Number Of Ingredients 10
Steps:
- 1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- 2. See the rest of instructions @@ http://recipesnfood.com/explore-recipes/garlic-shrimp-and-sun-dried-tomatoes-with-pasta-in-spicy-creamy-sauce/
MARINATED GRILLED SHRIMP
A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!
Provided by BLONDIEPEREZ
Categories Seafood Shellfish Shrimp
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Nutrition Facts : Calories 273 calories, Carbohydrate 2.8 g, Cholesterol 230 mg, Fat 14.7 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 2.2 g, Sodium 471.8 mg, Sugar 0.4 g
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