Shrimp Spicy Tomato Sauce Food

SHRIMP IN SPICY TOMATO SAUCE

Steps:

• Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
• Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
• Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE

Steps:

• In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes. Add onion and cook,stirring occasionally, until softened. Stir in garlic and cook,stirring, 1 minute. Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes. Season sauce with salt. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
• Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover. Boil sauce, stirring, until thickened. Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well. Serve shrimp and peppers over rice and sprinkle with parsley.

SHRIMP IN SPICY TOMATO SAUCE (GAMBAS PACO ALCALDE)

Steps:

• Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
• Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
• Cover and cook slowly for 20 minutes.
• In a separate skillet, heat remaining oil until it is very hot.
• Add in the shrimp; stir-fry quickly over high heat for 1 minute.
• Add shrimp to tomato sauce and continue cooking for 4-5 minutes.

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

SHRIMP & SPICY TOMATO SAUCE

Steps:

• Cook and stir shrimp in dressing in large nonstick skillet on medium-high heat 2 min. Stir in onions, peppers and garlic. Cook 5 min. or until shrimp turn pink and onions are tender, stirring frequently.
• Add tomato sauce, wine, parsley, pimentos with their liquid, the vinegar, hot pepper sauce and black pepper; stir. Cover. Reduce heat to low; simmer 15 min.

SPICY SHRIMP IN FRESH TOMATO SAUCE

Steps:

• In a saucepan over medium heat, melt butter.
• Add the onion, cover, and cook for 7 minutes or until soft but not browned.
• Add in the garlic, tomatoes, oregano, and harissa sauce.
• Simmer, stirring frequently, for 10 minutes.
• Season with salt and pepper to taste.
• Pour the mixture into a baking dish.
• Salt and pepper the shrimp.
• Add the shrimp to the tomato sauce, making sure the shrimp are pushed down into the sauce.
• Bake, uncovered, at 375 for 10 minutes or until the shrimp are pink.
• Garnish with parsley and serve.

PENNE WITH SHRIMP AND SPICY TOMATO SAUCE

Steps:

• In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
• In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
• Variations:.
• Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
• Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
• Penne with Grilled Vegetables and Spicy Tomato Sauce;In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.