Marinated Tomatoes Stuffed With Rock Shrimp Food

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SHRIMP WITH BASIL, GARLIC, AND TOMATOES



Shrimp with Basil, Garlic, and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 6

1 cup quartered cherry or grape tomatoes (about 12)
5 large fresh basil leaves, chopped, plus extra for garnish
Kosher salt and freshly ground black pepper
1 1/2 pounds medium-large shrimp, shelled and deveined
Extra-virgin olive oil
1 large clove garlic, minced

Steps:

  • In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
  • Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

MISSY'S MARINATED TOMATOES



Missy's Marinated Tomatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 13

1/2 cup olive oil
1 tablespoon sugar
2 teaspoons chopped fresh parsley
2 teaspoons slivered fresh basil (chiffonade)
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
2 green onions, sliced
1 cloves garlic, minced finely
2 pounds mixed tomatoes, different shapes and colors
1 head butter lettuce, leaves separated
Lots of fresh basil leaves, for garnish

Steps:

  • For the dressing: Mix the olive oil, sugar, parsley, basil, vinegar, salt, pepper, thyme, green onions and garlic in a large bowl.
  • For the tomatoes: Cut the tomatoes into slices, chunks, quarters or halves, depending on the size. Add the tomatoes to the dressing and marinate for 3 to 4 hours.
  • To serve: Lay out the butter lettuce leaves on a platter. Remove the tomatoes with a slotted spoon and spoon generously onto the lettuce. Drizzle over some of the dressing. Sprinkle over lots of whole basil leaves and basil stems with a few leaves on then.

TOMATOES STUFFED WITH SHRIMP



Tomatoes Stuffed with Shrimp image

This is one of my favorite spring and summer recipes. I love tomatoes and I love shrimp. I've made these on a baking sheet and put the baking sheet on the grill outside for a few minutes until they were done. They get a bit a smoky flavor that's very good.

Provided by Robyn Bruce

Categories     Seafood Appetizers

Time 25m

Number Of Ingredients 8

4 large tomatoes
salt and pepper
1 Tbsp butter
1 small onion, minced
1 c cooked or canned small popcorn shrimp
1/4 c bread crumbs
1 Tbsp parsley or 1/8 teaspoon basil
2 Tbsp shredded parmesan cheese

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
  • 3. In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
  • 4. Stuff the tomatoes with the mixture and top with Parmesan cheese.
  • 5. Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.

SHRIMP STUFFED TOMATOES



Shrimp Stuffed Tomatoes image

Make and share this Shrimp Stuffed Tomatoes recipe from Food.com.

Provided by jbickfordc

Categories     Swedish

Time 30m

Yield 8 stuffed tomatoes, 8 serving(s)

Number Of Ingredients 9

8 medium tomatoes
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons dried dill or 1/4 cup fresh dill
fresh chives
2 tablespoons lemon juice
salt and pepper
1 lb cooked shrimp
2 avocados (garnish)

Steps:

  • Begin by cutting 1/8 of an inch off the top of the tomatoes.
  • Use a spoon to scoop out the core and seeds of the tomatoes.
  • Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
  • Rinse the shrimp, pat dry, and refrigerate.
  • Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
  • Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
  • Garnish with slices of avocado.
  • Chill for 20 minutes.

Nutrition Facts : Calories 222.3, Fat 13.3, SaturatedFat 2, Cholesterol 114.3, Sodium 285.5, Carbohydrate 13.9, Fiber 5.1, Sugar 4.7, Protein 14.5

SHRIMP SCAMPI RISOTTO-STUFFED TOMATOES



Shrimp Scampi Risotto-Stuffed Tomatoes image

Entertaining? Just double this recipe for your next get-together.

Provided by Silvana Nardone

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup finely crushed brown rice cereal
2 tablespoons plus 2 teaspoons chopped fresh parsley
2 garlic cloves, finely chopped
4 large ripe tomatoes (about 2 pounds)
1/2 pound medium shrimp, peeled, deveined and chopped into 1/2-inch pieces
1/4 cup uncooked Arborio rice
2 tablespoons dry vermouth, optional
1 teaspoon lemon zest
1 teaspoon olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic.
  • Cut the tops off the tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the shrimp, rice, vermouth, if using, lemon zest, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled.

Nutrition Facts : Calories 179.9, Fat 4.9 grams, SaturatedFat 0.7 grams, Cholesterol 86.1 milligrams, Sodium 388 milligrams, Carbohydrate 18 grams, Fiber 1.5 grams, Protein 13.6 grams, Sugar 0.2 grams

EASY SHRIMP AND TOMATOES



Easy Shrimp and Tomatoes image

This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon plus 2 teaspoons olive oil
Coarse salt and ground pepper
1/8 teaspoon red-pepper flakes
3 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
2 tablespoons fresh parsley, chopped

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
  • Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
  • Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g

ROCK SHRIMP PASTA WITH SPICY TOMATO SAUCE



Rock Shrimp Pasta with Spicy Tomato Sauce image

A flavorful tomato sauce that's a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy-or delicious.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta     Shrimp     Seafood     Tomato     Fennel     Chile Pepper     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, preferably San Marzano, drained
1/3 cup olive oil, plus more for drizzling
1/2 medium fennel bulb, fronds reserved, core removed, bulb thinly sliced
8 garlic cloves, smashed
1 Fresno chile, very thinly sliced, divided
1/4 cup dry white wine
12 ounces strozzapreti or casarecce pasta
Kosher salt
1 pound rock shrimp or 1 small shrimp, peeled, deveined
2 tablespoons unsalted butter

Steps:

  • Set a fine-mesh sieve over a medium bowl. Working over sieve, squeeze tomatoes to release juices and break up flesh. Let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
  • Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium. Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5-8 minutes. Transfer fennel mixture with a slotted spoon to a small bowl.
  • Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5-10 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. Thin sauce with more pasta cooking liquid if needed; season with salt. Remove from heat; add butter and toss to combine. Season with more salt if needed.
  • Divide pasta among bowls. Top with fennel fronds and remaining chile and drizzle with oil.

FOUR "S" TOMATOES! (SIMPLE SHRIMP STUFFED SALAD)



Four

Good buy on pre-cooked medium sized shrimp....so I took advantage. This was one of the ways I used them. Tasty and really easy!

Provided by Happy Harry 2

Categories     Free Of...

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs medium shrimp, pre-cooked (or cook yourself)
3 stalks celery, finely minced
2 tablespoons parsley, finely minced (if you don't have fresh, leave out)
1 -1 1/2 tablespoon creole seasoning (can use Old Bay seasoning)
1 teaspoon black pepper, fresh ground
3/4 cup reduced-fat mayonnaise (no Miracle Whip, please)
1 cup frozen peas (do not cook, just rinse to separate)
4 medium-large beef tomatoes (garden fresh are best)
salt
parsley (optional)
curly lettuce leaf (optional)

Steps:

  • Remove 16 shrimp and set aside.
  • Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing.
  • To Make Tomato Bowls:.
  • Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.
  • Cut off top and empty insides.
  • Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.
  • Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.
  • Line 4 plates with lettuce leaves. Fill each tomato half.
  • Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.
  • Yum, yum -- enjoy!

Nutrition Facts : Calories 387.1, Fat 18.2, SaturatedFat 2.9, Cholesterol 275, Sodium 682.8, Carbohydrate 16.5, Fiber 3.7, Sugar 7.6, Protein 38.2

MARINATED TOMATOES STUFFED WITH ROCK SHRIMP



Marinated Tomatoes Stuffed With Rock Shrimp image

An exquisitely elegant summer salad from Chef Klaus Happel, Veranda Restaurant (Intercontinental Hotel) in New Orleans in honor of this weekend's French Market Creole Tomato Festival. Use the Creole's if you can get them but otherwise make use of the best freshest summer tomatoes you can get. My black tomatoes are doing so well I suspect they'll be used in this fantastic summer salad. Plan ahead (marinating time not in prep time) - make the salad & marinate the tomatoes all day while you are at the beach; come in & voila! Comes together in a snap. Best of summer eating!

Provided by Busters friend

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

8 tomatoes, large Creole
salt, to taste
black pepper, to taste
1/2 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons honey
1 1/2 teaspoons garlic, minced
1 tablespoon crab boil, liquid
2 lemons, halved
2 lbs rock shrimp, medium
1 cup sweet corn
1/2 cup tomatoes, diced
1/2 cup vidalia onion, diced
1/4 cup black olives, pitted and halved
1 tablespoon chervil, chopped
8 sprigs chervil, fresh

Steps:

  • Bring a pot of salted water to a boil. Using a sharp knife, make a small x on the.
  • bottom of each whole tomato. Place the tomatoes in the boiling water and.
  • cook for 1 minute. Remove and place in ice bath to shock cold and cool.
  • completely.
  • Remove from the ice bath and peel skin off each tomato. Quarter.
  • each tomato 3/4 way to the bottom. Remove the seeds. Place tomatoes in large.
  • glass pan. Season with salt and pepper.
  • In another bowl whisk together the oil, mustard and honey. Season with salt and pepper. Pour the marinade over each tomato. Cover and refrigerate for 6 hours.
  • Remove from fridge and pour off marinade into a bowl.
  • In sauce pan add the crab boil and lemons. Bring the mixture to a boil. Add the shrimp, cover and remove from heat. Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and their tails curl completely.
  • Remove from the water and cool. Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade. Mix well. Add salt and pepper to taste.
  • Place the tomato in the center of a plate. Spoon the shrimp salad in center of each tomato. Garnish with sprigs of fresh chervil.

Nutrition Facts : Calories 303.7, Fat 16.6, SaturatedFat 2.4, Cholesterol 172.3, Sodium 257.7, Carbohydrate 16.1, Fiber 3.8, Sugar 6.1, Protein 25.5

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