SHRIMP TARTLETS
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
EASY SHRIMP AND TOMATOES
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
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
ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, shrimp, salt, red pepper flakes, small yellow onion, garlic, canned diced tomato, sugar, dried oregano, dry white wine, fresh parsley, water
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
- Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
- Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
- Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
- Remove the shrimp and place in a small bowl to the side.
- Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
- Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
- Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
- Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
- Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
- Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams
FABIENNE'S CURRIED SHRIMP TARTLETS
This little tartlet stemmed from my frustration trying to make "phyllo purses." Perfect appetizer before a fancy dinner or brunch with your friends. It's bursting with shrimp, curry, sun-dried tomatoes, green onions, ginger, cumin, coriander, turmeric, and topped with an egg...all hidden under the last sheets of phyllo dough. Well worth your time!
Provided by Fabienne Riesen
Categories Appetizers and Snacks Pastries
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
- Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
- Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
- Cook in the preheated oven until tops are golden brown, about 20 minutes.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 30.6 g, Cholesterol 284.1 mg, Fat 23.6 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 8.6 g, Sodium 484.6 mg, Sugar 1.9 g
CRISPY SHRIMP TARTS
This elegant appetizer is ready in 30 minutes, thanks to frozen phyllo shells.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place phyllo shells on ungreased large cookie sheet.
- Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each shell. Top each with 1 shrimp.
- Bake about 2 minutes or until cream cheese is soft. Remove from cookie sheet; place on serving platter. Top each with 1/2 teaspoon plum sauce and lime peel.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 20 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 50 mg, Sugar 0 g, TransFat 0 g
FRESH TOMATO SHRIMP PASTA
Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
Provided by Lisa Nichols
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
- In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
- Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Nutrition Facts : Calories 651 calories, Carbohydrate 52.2 g, Cholesterol 265.9 mg, Fat 28.5 g, Fiber 3.9 g, Protein 43.8 g, SaturatedFat 10.6 g, Sodium 357.5 mg, Sugar 5.7 g
SAVORY TOMATO TARTLETS
These tartlets are rich, sweet, and savory.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes six 4-inch tarlets
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a baking sheet with parchment. Have ready six four-inch fluted tartlet pans with nonremovable bottoms. Using the large holes of a box grater, grate the cheese into a large bowl. Set aside.
- Place 1 sheet of puff pastry on a lightly floured work surface. Without rolling out the dough, cut out 4 circles. Transfer the circles to the prepared baking sheet. From the second sheet of puff pastry, cut out 2 more circles; transfer these to the baking sheet. Cover the dough with plastic, and transfer the baking sheet to the refrigerator to chill.
- Arrange the tartlet pans on a clean work surface. Drizzle 1 teaspoon olive oil into the bottom of each pan. Sprinkle half of the chopped herbs in an even layer over the oil. Arrange the dried tomatoes on top of the herbs, evenly covering the bottoms. Sprinkle with the reserved grated cheese and the remaining herbs. Season with salt and pepper to taste.
- In a small bowl, whisk together the egg and 1 teaspoon water. Remove the chilled dough from the refrigerator. Center the rounds over the tomato filling in pans. Brush rounds with egg wash. Transfer tartlet pans to the freezer, and chill 15 minutes.
- Remove the tartlet pans from the freezer, and transfer to the baking sheet. Bake until pastry is golden brown, about 20 minutes. Transfer baking sheet to a wire rack until pans are cool enough to handle.
- Using your fingers, gently unstick crusts from rims as needed. Turn out each tartlet onto a plate, tapping to loosen any tomatoes. Serve tartlets warm or at room temperature.
SHRIMP AND TOMATO TARTLETS
This is not difficult to make if you are organized. I first prepared these while staying at the magnificent Chateau de Pray near the Loire Valley city of Amboise. This region is famous for crisp tart wines like Sancerre and the sweeter Vouvray, as well as cheese and freshwater fish and shellfish. The pastry dough can be made in a few minutes with a food processor; it can be done in advance and chilled. The tomato-based filling can also be made in advance. At the last minute, the tart shells are filled and baked. The shrimp are quickly sauteed and flavored with curry and then distributed over the finished tartlets. These tartlets look terrific and can be garnished in any number of ways -- maybe with red radicchio and green bibb lettuce.
Provided by Pierre Franey
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
- Remove the dough, and chill for half an hour.
- When the dough is ready, heat the oven to 400 degrees.
- Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
- Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
- Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
- In a mixing bowl, toss the lettuce and vinaigrette.
- Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.
TOMATO TARTLETS
BENEDICTINE NUNS
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese and bind with a little cold water. Chill for 30 minutes and then roll out to line an 8-inch flan dish. Chill again for 30 minutes.
- Cover with foil and baking beans and bake blind in the oven for 10 minutes. Remove foil and baking beans and cook for a further 5 minutes. (If continuing with the recipe leave the oven on.)
- Peel the tomatoes, seed, slice, strain and save the juice.
- In a small pan heat the oil over a low heat and saute the onion until soft, add the garlic and oregano and cook for 1 minute. Add the tomato juice, season and cook until the juice is almost absorbed. Put this in the pastry case (shell) and cover with the fish. (If you are using fresh tuna cook it in a pan with a little more oil for about 2 minutes turning as necessary, then flake it.) Cover with the tomatoes and grated cheese. Whisk the eggs with the cream and pour over the tomatoes, scattering the olives on top. Bake in the oven for 15 to 20 minutes.
- Serve hot or cold with a green salad, or a salad of green beans, or deep fried French Beans which you have dipped in batter
MARINATED SHRIMP, ONION AND TOMATO TART
Provided by Marc Murphy
Number Of Ingredients 12
Steps:
- A day in advance of preparing this dish, marinate shrimp in a mixture of 4 cloves crushed garlic, black pepper, 1/2 cup olive oil and 1 pinch of saffron. Refrigerate overnight. To prepare the marmalade, peel onions and cut them in half and slice thin. In a saucepan over low heat with 2 tablespoons of oil, cook the onions until transparent. Drain the tomatoes, remove the seeds, chop roughly and add to the onions. Add chopped anchovies, chopped olives and thyme, cook for 3 hours on very low heat, stirring often. Meanwhile cut out 6 rounds of puff pastry about 3 1/2 inches in diameter. Place on a baking sheet cover with a second sheet, and bake in the oven for 6 minutes at 350 degrees. Prepare the frisee by cutting off the green of the lettuce, use only the white part only. Chop frisee and wash well, reserve. In a large saute pan over medium-high heat, heat 1/4 cup olive until hot, and cook shrimp until pink and curled. Set the tomato marmalade on top of each tart round and warm in the oven for 5 minutes. Season the frisee with a little olive oil, salt and pepper. Take the tart out of the oven and set on a plate, dress some frisee on top of the tart and cover with shrimp. Garnish with the mache lettuce leaves. Drizzle olive oil around the tart and serve.
ROASTED TOMATOES WITH SHRIMP AND FETA
This is a great recipe to use up ripe, end of summer, tomatoes and it just could not be easier. I found this in Real Simple magazine and didn't change much except to up the amount of garlic, use less if you wish.
Provided by Hey Jude
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Place the tomatoes in a large baking dish and spoon the olive oil and garlic over; sprinkle with the salt and pepper and toss.
- Place on top rack of oven and roast for 20 minutes; remove baking dish from oven and stir in shrimp, parsley and lemon juice; sprinkle with the feta.
- Place back in oven for another 10 to 15 minutes, or till the shrimp are cooked.
- Serve warm with crusty bread.
Nutrition Facts : Calories 280.9, Fat 14.4, SaturatedFat 5.1, Cholesterol 195.1, Sodium 676.4, Carbohydrate 9.7, Fiber 2.1, Sugar 5.2, Protein 28.3
TOMATO TOAST WITH BUTTERED SHRIMP
Crisp, golden-brown toast is the perfect bed for impossibly ripe tomatoes, made even better when topped with saucy, garlicky shrimp. These fully assembled tomato toasts may require a knife and fork to properly tackle, but they are also wonderful eaten with your hands. Keeping the tails on the shrimp makes for a festive presentation, but feel free to remove them so you don't have to deal with them as you eat.
Provided by Alison Roman
Categories dinner, lunch, quick, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Finely chop 2 cloves of garlic and add to a small bowl with parsley; season with salt and pepper and set aside. Thinly slice remaining 4 garlic cloves; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bread and toast until golden brown on one side, 2 to 3 minutes. Turn bread, adding another drizzle of olive oil as needed and toast on the other side, another 2 to 3 minutes. Transfer to a large serving platter and set aside.
- Heat butter and remaining 2 tablespoons olive oil in the same skillet. Add the sliced garlic and season with salt and pepper. Cook, swirling skillet occasionally, until the butter starts to brown and the garlic is golden, 2 to 3 minutes.
- Add shrimp and season with salt and pepper. Cook, tossing occasionally, until shrimp are bright pink and just cooked through, 3 to 4 minutes. Add white wine, if using, and let cook for a minute or two, just to take the edge off the wine (don't reduce so much that you lose that sauciness, though). Remove pan from heat.
- Place tomatoes on top of toast and sprinkle with half of the parsley-garlic mixture. Spoon shrimp and any buttery sauce in the skillet over the tomatoes and toast. Finish with remaining parsley-garlic mixture and serve with lemon wedges alongside.
SKILLET SHRIMP AND TOMATOES
Quick recipe I found in the paper which was adapted from Everyday Food magazine. Sounds yummy. Test kitchen tip: Always heat cooking oil in the pan before adding other ingrdients, and swirl pan to coat bottom evenly. The oil is hot enough it sizzles when water is sprinkled in or when food is added (to prevent splattering, tip pan away from you to allow oil to pool, and add food to side of pan close to you). Serve over pasta, rice or spinach.
Provided by Oolala
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
- Season shrimp with salt and pepper.
- Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
- Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
- Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
- Season with salt.
- Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.
Nutrition Facts : Calories 253.1, Fat 8.8, SaturatedFat 1.4, Cholesterol 259.2, Sodium 258.7, Carbohydrate 6.7, Fiber 1.3, Sugar 2.7, Protein 35.7
TOMATO TARTLETS
Categories Tomato Appetizer Bake Vegetarian Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add chopped onion and 2 minced garlic cloves and sauté until translucent, about 5 minutes. Add chopped tomatoes, sage leaves and rosemary sprig to skillet. Simmer tomato mixture until reduced to 1 1/2 cups thick purée, about 30 minutes. Set aside.
- Preheat oven to 425°F. Roll out 1 puff pastry sheet to thickness of 1/8 inch. Using 7-inch-diameter plate as guide, cut out 3 pastry dough rounds. Repeat with remaining puff pastry sheet, forming a total of 6 rounds. Place 3 rounds on each of 2 large baking sheets.
- Spread generous 2 tablespoons tomato purée over each puff pastry round, leaving 1/2-inch border around edge. Arrange tomato rounds over purée on pastry. Sprinkle tomatoes with salt and pepper. Bake until tart crusts are golden, about 15 minutes.
- Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in bowl. Gradually whisk in remaining 1/3 cup oil.
- Drizzle 1 tablespoon basil-oil mixture over each tartlet and serve.
TOMATO SHRIMP APPETIZER
I was given this delicious and festive recipe back when my husband was serving in the U.S. Coast Guard. It's been a huge hit at every party I've ever taken it to. -Marguerite Martin, Southwest Harbor, Maine
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring soup to a boil over medium heat, stirring frequently. Add cream cheese; cook and stir until smooth. Remove from the heat. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into soup mixture until dissolved. Cool to room temperature., Stir in the shrimp, mayonnaise, celery and onions. Refrigerate until slightly thickened, about 30 minutes. Pour into a 6-cup ring mold coated with cooking spray. Chill until firm, about 4 hours. Unmold onto a serving platter; serve with crackers.
Nutrition Facts : Calories 97 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 225mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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