ROASTED SHRIMP WITH CHERRY TOMATOES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.
- Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a squeeze of the lemon half.
FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
- Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g
WHITE WINE MARINATED SHRIMP WITH FIRE ROASTED TOMATO CREAM SAUCE
Shrimp marinated in a Chardonnay and fresh herbs, served over angel hair pasta, with a fire roasted tomato cream sauce. Serve with steamed broccoli or sauteed mushrooms.
Provided by trichocereus
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Shrimp:.
- Mix all ingredients in a bowl. Cover, refrigerate for at least an hour.
- After marinating, heat skillet over medium high heat. Add shrimp and marinade. Cook shrimp 5-7 minutes, or until pink on the outside, white on the inside. Set aside.
- Tomato Cream Sauce:.
- Heat oil on medium high heat. Saute garlic until fragrant.
- Add can of tomatoes, white wine, and remaining ingredients.
- Cook until cream begins to thicken sauce.
- Pour sauce into a blender and puree until smooth.
- Transfer sauce back to pot, hold on low heat.
- Pasta:.
- Heat water to rapid boil with salt and bay leaves. Add pasta.
- Cook 5-7 minutes, or until al dente, or tender.
- Drain pasta, removing bay leaves.
- Add all components(shrimp, sauce, and pasta) together. Serve with garlic bread, and top pasta with fresh grated parmigiana and red pepper flakes.
Nutrition Facts : Calories 749.5, Fat 21.2, SaturatedFat 11, Cholesterol 204, Sodium 4304, Carbohydrate 97.6, Fiber 2, Sugar 3.5, Protein 34.4
SHRIMP IN FIRE-ROASTED TOMATO SAUCE
Steps:
- Fill large pot with water (about 2" from top) and 2 pinches of sea salt. Bring to boil. While waiting for water to boil: Heat oil in 9"saute' pan, add pancetta and cook till pieces separate and are a little crispy. Add onions and garlic and cook till translucent. Add tomatoes and pepper. Simmer sauce, stirring occasionally. By now the water is boiling, add the pasta and cook for APPROXIMATELY 4 minutes. After 4 minutes: Add shrimp to tomato sauce and turn off heat on shrimp. Don't worry there is enough heat to cook them to perfection. By the time the pasta's done the shrimp will be also. Continue cooking pasta for another 4 + minutes. Pull out a noodle and taste it. It should not crunch, it shouldn't be mushy. If need cook for another 2 minutes and test again. Drain pasta, and put in pasta bowl. Add 1/2 the tomato/shrimp sauce and stir in. Serve up and top servings with rest of sauce and grate some cheese over the top. Serve immediately
FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin.
- Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
- In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
- Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons.
ROASTED TOMATO AND SHRIMP PASTA
Make and share this Roasted Tomato and Shrimp Pasta recipe from Food.com.
Provided by jkoch960
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500. Line a rimmed baking sheet with aluminun foil.
- In a large bowl, combine tomatoes, shrimp, shallot, 1/4 cup olive oil, garlic, 1 teaspoon salt, and red pepper; toss gently to coat. Place tomato mixture in an even layer on prepared baking sheet. Bake for 25 minutes, or until shrimp are pink and firm.
- Toss cooked pasta with remaining 1/4 cup olive oil and 1 teaspoon salt. Serve tomato mixture on top of pasta. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 634.7, Fat 22, SaturatedFat 3.2, Cholesterol 230, Sodium 1011.1, Carbohydrate 65.5, Fiber 3.9, Sugar 4.4, Protein 42.1
FIRE ROASTED SHRIMP VERACRUZ
What's not to love about a shrimp dish flavored with orange peel and fresh thyme that's ready in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
- Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.
Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 160 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g
SHRIMP FRA DIABLO
A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.
Provided by Allison
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
- Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.
Nutrition Facts : Calories 294 calories, Carbohydrate 13.6 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 2.2 g, Sodium 576.3 mg, Sugar 5 g
SHRIMP & TOMATO LINGUINE TOSS
Looking for lighter fare tonight? Pair this fast and flavorful pasta toss with salad and garlic bread for a stress-free supper. -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. , Meanwhile, in a large skillet, cook shrimp and garlic in oil over medium heat until shrimp turn pink. Add the tomatoes, basil and pepper. Bring to a boil; cook and stir for 1-2 minutes or until heated through., Drain linguine; toss with tomato mixture. Sprinkle with feta and additional basil if desired.
Nutrition Facts : Calories 376 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 611mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.
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