Shrimp With Sherry Tomato Sauce Food

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE

Steps:

• In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
• Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.

SHRIMP IN SHERRY CREAM SAUCE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine onions and butter in a 2 quart, microwave safe, casserole dish. Microwave, uncovered, on HIGH for 20 seconds or until butter melts.
• Combine flour, pepper, milk and sherry in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth.
• Arrange shrimp around outer edges of the casserole dish. Spoon mushroom mixture into center of casserole. Cover with heavy-duty plastic wrap and microwave at HIGH 5 minutes or until mixture is thickened and shrimp are pink. Stir shrimp and mushroom mixture together. Spoon the mixture over rice. Sprinkle with parsley.

SHRIMP WITH SPICY TOMATO SAUCE

Steps:

• In a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes. Be careful not to burn the garlic. Add the tomatoes and sprinkle with salt and cayenne pepper. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes.
• Season the shrimp with salt and add to the tomatoes. Cook 3 to 5 minutes, or until no longer pink. Stir in 1 tablespoon of butter for added richness, if desired.

SHRIMP IN CREAM SAUCE

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

SHRIMP WITH SHERRY-TOMATO SAUCE

Steps:

• Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total. Transfer shrimp to a plate with tongs (do not clean skillet).
• Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.
• Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.
• Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.

SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE

Steps:

• In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
• Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
• Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

SHERRY'S SCRUMPTIOUS SHRIMP SAUCE FOR PASTA

Steps:

• In a skillet on medium -high heat melt the butter. Add the green onion tops and bottoms chopped nicely and the minced garlic. Saute' for about 2 minutes.
• Add the shrimp that have been cleaned, deveined, and drained. Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper. Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water. This is good.
• Remove the lid and reduce the heat to medium. Add the cream cheese in cubes. Add the cream of shrimp soup, grated parmesan and evaporated milk. Stir constantly with a wooden spoon until it appears nice and creamy. If it begins to stick you need to reduce the heat a little.
• Cover and continue to cook on medium for about 10 minutes. Reduce heat to low and serve. Serve over angel hair pasta.

SHRIMP VELOUTE

Steps:

• Melt butter in frying pan. Add onion and mushrooms. Saute until onion is soft and clear.
• Stir in flour. Add milk, lemon juice and tomato sauce. Stir over heat until it is boiling and thickens.
• Add shrimp, sour cream, sherry and pinch of garlic powder.
• Turn into 2 quart casserole and bake uncovered at 350 degrees for about 30 minutes until bubbly hot.
• BAKED RICE: Combine all ingredients together in 2 quart casserole. Cover and bake in 350 over for about 40 minutes or until rice is tender. Fluff with fork and serve.

30 BEST WAYS TO MAKE SHRIMP FOR DINNER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp recipe in 30 minutes or less!

CHERRY TOMATO SHRIMP FRA DIAVOLO

Steps:

• Bring a pot of water to a boil for the pasta
• Heat olive oil over medium-high heat in a large skillet with tight-fitting lid
• Add shallots, garlic, chili flakes and fennel seed, and stir 2-3 minutes
• Add sherry or vermouth and reduce by half; add stock and cherry tomatoes and heat through
• Add shrimp and cover pan
• Cook 7-8 minutes, shaking pan occasionally
• Cook pasta in salted water
• Reserve about cup starchy water and drain pasta
• Add water, pasta, parsley and lemon juice to sauce and toss
• Serve in shallow bowls

SHRIMP IN TOMATO BASIL CREAM SAUCE

Steps:

• Rinse shrimp and pat dry with a paper towel. Season with salt and pepper.
• Melt butter in a large skillet over medium high heat. Add shrimp and cook for approximately 1-1/2 minutes on each side, or until shrimp have just turned pink on both sides. Transfer shrimp to a plate and set aside (leave any juices in the skillet).
• In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
• Add heavy cream and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
• Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
• Remove skillet from heat and add fresh basil. Stir to combine. Season cream sauce with additional salt and pepper, if desired.
• Return shrimp to skillet. Serve over your favorite cooked pasta, if desired.

SHERRY CREAM SAUCE

Steps:

• Gather the ingredients.
• Melt the butter in a small saucepan over medium-low heat.
• Press the garlic or smash it with the side of a knife and then mince it very finely.
• Add minced garlic to butter. Add onion and clam base. Sauté for about 1 minute.
• Add 1 heavy whipping cream and sherry; bring to a simmer.
• Reduce heat and simmer for 5 to 8 minutes to reduce the sauce by about 1/4 to 1/3.
• Taste and add salt and pepper, along with other seasonings you might like.
• For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmeg to the sauce.

STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC

Steps:

• Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
• Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.