Shrimp With Sun Dried Tomatoes Food

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GRILLED SHRIMP WITH SUN-DRIED TOMATOES



Grilled Shrimp with Sun-Dried Tomatoes image

Provided by Food Network

Time 2h25m

Yield 12 buffet servings

Number Of Ingredients 10

2 pounds medium shrimp, shelled and butterflied
1/2 teaspoon salt and pepper
1 tablespoon finely-minced garlic
1 (2-ounce) tin flat fillets of anchovies
1 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons toasted pine nuts
1/2 cup marinated sun-dried tomatoes, cut into large shreds
1/4 cup capers
1/2 cup torn basil leaves, firmly packed

Steps:

  • Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water.
  • Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil.

SHRIMP FRIED RICE WITH SUN DRIED TOMATOES



Shrimp Fried Rice with Sun Dried Tomatoes image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

5 cups Cooked Rice
3 large eggs, beaten with a pinch of white pepper and salt
1 teaspoon peanut oil
1 1/2 teaspoons oyster sauce
1 tablespoon Chicken Stock
2 teaspoons soy sauce
1 teaspoon white wine
3/4 teaspoon sugar
Pinch white pepper
1/2 teaspoon sesame oil
1 1/2 teaspoons minced ginger
2 cups broccoli stems, peeled, cut into l/4inch dice
1/4 pound medium shrimp, shelled, deveined, and cut into 1/2inch pieces
1/4 cup sundried tomatoes, washed in warm water, cut 1/2 by 1/4inch pieces
1/2 cup scallions, finely sliced
3 tablespoons minced fresh coriander (cilantro

Steps:

  • Prepare Basic Rice recipe. Allow to cool to room temperature. Scramble eggs in 1 teaspoon of peanut oil over medium heat until cooked; then cut into small pieces and reserve. Combine sauce ingredients and reserve. Heat wok over high heat for 30 seconds. Add 1 tablespoon peanut oil and coat wok with spatula. When a wisp of white smoke appears, add ginger, stir briefly. Add broccoli stems, stir and cook for 20 seconds. Add shrimp, stir and cook for 30 seconds. Add the cooked rice and mix well, turning, for 5 minutes until the rice mixture is very hot. Stir the sauce, pour over rice, and mix thoroughly. Add eggs and stir. Add sundried tomatoes and mix to combine thoroughly. Add the scallions and coriander and mix well. Turn off heat, transfer to a heated dish, and serve;

FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES



Fettuccine with Shrimp and Sun-Dried Tomatoes image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

6 to 8 quarts water
1 tablespoon salt
1 pound dried fettuccine
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
16 to 20 medium, fresh shrimp, peeled and de-veined
Salt and freshly ground pepper to taste
1/2 cup sun-dried tomatoes, soaked in 1 cup hot water for 30 minutes, then drained and julienned
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
1/4 cup fresh basil leaves

Steps:

  • Preheat the oven to 350 degrees.
  • Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
  • Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
  • Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
  • Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
  • When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.

SHRIMP W SPINACH & SUN-DRIED TOMATOES



Shrimp W Spinach & Sun-Dried Tomatoes image

This has become a favorite for a quick, easy and elegant meal. You can use any style pasta you prefer. The smaller the shrimp the less the cooking time will be. Keep that in mind when adding spinach as the shrimp will continue to cook as the spinach steams. If I have small shrimp I add the shrimp and spinach at the same time so the shrimp doesn't overcook.

Provided by racrgal

Categories     Healthy

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 cup chicken broth
1/2 teaspoon oregano
2 teaspoons garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup sun-dried tomato, diced
1 lb shrimp, peeled and deveined
4 cups fresh spinach leaves, washed
3 cups cooked pasta
1/4 cup parmesan cheese, grated

Steps:

  • Place chicken broth, oregano, garlic, red pepper flakes and sun dried tomatoes in 10 inch skillet. Simmer until tomatoes are soft.
  • Add shrimp. Simmer until shrimp starts to turn pink. About 1 minute for medium shrimp.
  • Turn shrimp and add spinach on top.
  • Place lid on skillet and simmer until spinach is limp. Cooking time will depend on how done you prefer the spinach. I don't fully cook spinach.
  • Place cooked pasta on plate or shallow soup bowl.
  • Top with shrimp mixture.
  • Sprinkle with parmesean cheese.

Nutrition Facts : Calories 299.1, Fat 4.4, SaturatedFat 1.6, Cholesterol 226.4, Sodium 634.8, Carbohydrate 33.3, Fiber 6.2, Sugar 1.6, Protein 31.5

PENNE WITH SHRIMP, ASPARAGUS & SUN-DRIED TOMATOES



Penne With Shrimp, Asparagus & Sun-Dried Tomatoes image

Absolutely delicious and pretty quick! Adapted from an epicurious.com recipe. Quick and flavorful pasta that's special enough for company.

Provided by Lisa in Acworth

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup drained sun-dried tomato packed in oil, about 4 oz,sliced,4 tbsp oil reserved
1 lb asparagus, trimmed & cut on diagonal into 1/2 inch pieces
1 1/2 lbs uncooked peeled and deveined shrimp
1/2 cup chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper (I added more b/c I like it spicy)
1 3/4 cups canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
16 ounces penne pasta
3/4 cup grated parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
  • Add asparagus and saute until crisp-tender, about 5 minutes.
  • Using slotted spoon, transfer asparagus to bowl.
  • Add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
  • Transfer shrimp mixture to bowl with asparagus.
  • Add broth, wine and tomato paste to same skillet.
  • Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Meanwhile, cook pasta until al dente.
  • Drain, return pasta to same pot.
  • Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
  • Toss over medium heat until warmed through and sauce coats pasta.
  • Season with salt& pepper and serve.

Nutrition Facts : Calories 810.3, Fat 14.5, SaturatedFat 4.5, Cholesterol 375, Sodium 2066.7, Carbohydrate 107.5, Fiber 16.5, Sugar 3.1, Protein 60.9

SHRIMP PASTA SALAD WITH FETA, SUN-DRIED TOMATOES AND OLIVES



Shrimp Pasta Salad With Feta, Sun-dried Tomatoes and Olives image

Our favorite pasta salad chock-full of things we love! Can be made without the shrimp, but with the shrimp you've only got to add a loaf of crusty bread for a perfect make-ahead summer meal. Cooking time includes 1 hour cooling and 1 hour chilling time.

Provided by FlemishMinx

Categories     Cheese

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup olive oil
3/4 cup drained sun-dried tomato packed in oil
1/4 cup balsamic vinegar
2 tablespoons drained capers
4 cloves garlic, minced
1 lb fusilli, cooked al dente
1 lb peeled boiled shrimp, cut in halves
12 ounces cherry tomatoes, quartered
8 ounces feta cheese, in cubes (marinated in oil, if available)
1 cup fresh basil leaf, thinly sliced
1/2 cup minced pitted oil-cured black olive

Steps:

  • Blend first 5 ingredients in a blender or food processor briefly, just until the sun-dried tomatoes are coarsely chopped.
  • Add this dressing to the drained HOT pasta in a large bowl.
  • Toss to coat well.
  • Cool, stirring occasionally.
  • Add remaining ingredients.
  • Salt and pepper to taste.
  • Cover and chill.

LINGUINE WITH SHRIMP AND SUN-DRIED TOMATOES



Linguine With Shrimp and Sun-Dried Tomatoes image

Make and share this Linguine With Shrimp and Sun-Dried Tomatoes recipe from Food.com.

Provided by Brettonhall

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces sun-dried tomatoes, Bella Sun Luci in oil
5 ounces cooked linguine
1 lb medium raw shrimp, peeded and deveined
1/2 cup green onion, chopped
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon olive oil (reserve oil from jar of sun-dried tomatoes)
3/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper
16 small pitted black olives
1 garlic clove, minced
1/2 cup parmesan cheese, freshly grated

Steps:

  • Add 1 tablespoons of oil reserved from tomatoes to a nonstick skillet over medium high heat.
  • Add shrimp and green onions, sauté 5 minutes or until shrimp are done.
  • Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic).
  • Cook 1 minute or until thoroughly heated.
  • Remove from heat, add cooked pasta toss well.
  • Top with freshly grated Parmesan cheese.

Nutrition Facts : Calories 381.6, Fat 11.5, SaturatedFat 3.4, Cholesterol 183.5, Sodium 1137.2, Carbohydrate 32.3, Fiber 5, Sugar 11.9, Protein 34.5

LINGUINE WITH SHRIMP AND SUN-DRIED TOMATOES



Linguine with Shrimp and Sun-Dried Tomatoes image

A great light dish with lots of flavor. Simply serve with a salad and French bread. Taken from a Cooking Light Magazine. Cook time does not include cooking pasta.

Provided by DDW7976

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 ounces sun-dried tomatoes, packed without oil (about 20)
1/2 cup boiling water
1 lb medium shrimp or 1 lb large shrimp, peeled and deveined
1/2 cup chopped green onion
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon olive oil
3/4 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
16 small pitted black olives
1 clove garlic, minced
5 ounces cooked linguine
1/2 cup finely shredded parmesan cheese

Steps:

  • Thinly slice sun-dried tomatoes and place in small bowl.
  • Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
  • Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
  • Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
  • Add the remaining ingredients from wine to garlic.
  • Cook 1 minute or until throughly heated.
  • Remove from heat and toss in cooked linguine.
  • Mix well.
  • Sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 411.9, Fat 11.2, SaturatedFat 3.3, Cholesterol 183.8, Sodium 765.4, Carbohydrate 38, Fiber 3.4, Sugar 5.6, Protein 34.6

SHRIMP WITH SUN-DRIED-TOMATO BARBECUE SAUCE



Shrimp With Sun-Dried-Tomato Barbecue Sauce image

This is a spicy shrimp dish that goes great with crusty bread to sop up all the sauce. The recipe has a recommendation to serve it with either beer or an Italian Frascati wine. This was given to me by my father's receptionist out of one of her favorite cookbooks (sorry, I don't know the name of it). If I want to save time, I will add pre-cooked shrimp to the sauce and heat them through. This lets you skip the oven step completely.

Provided by jnpj7468

Categories     High Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup sun-dried tomato
3 tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 teaspoon salt
2 tablespoons cooking oil
3 garlic cloves, minced
2 jalapeno peppers, seeds and ribs removed, minced
1 teaspoon minced fresh ginger
2 teaspoons chili powder
1 1/4 teaspoons fresh ground black pepper
1/4 lb butter
2 lbs large raw shrimp, shelled

Steps:

  • Preheat oven to 425.
  • Put the sun-dried tomatoes, Worcestershire sauce, lemon juice, and salt into a blender. Blend to a coarse puree.
  • In a medium saucepan, heat the oil over low heat. Add the garlic, jalapeños, and ginger and cook, stirring, for 3 minutes. Add the chili powder and black pepper and cook, stirring, for 30 seconds longer. Add the butter and melt. Remove the pan from the heat and stir in the tomato mixture. Add the shrimp and stir to combine.
  • Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer. Bake the shrimp until just done, about 11 minutes.

Nutrition Facts : Calories 543, Fat 34.2, SaturatedFat 16.3, Cholesterol 406.1, Sodium 1361.1, Carbohydrate 11.2, Fiber 1.7, Sugar 4.3, Protein 47.8

SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL



Sauteed Shrimp with Sun-Dried Tomatoes, Artichokes, Lemon and Basil image

I love shrimp! I am like Bubba Gump in Forrest Gump. Fried! Broiled! Steamed! Sauteed! Just about any way is good for me. This is a simple recipe that's similar to shrimp scampi. The artichokes and sun-dried tomatoes with the basil and lemon make for a killer sauce over linguini or serve it with some toasted baguette to mop it up. Just don't let the sauce go to waste!

Provided by Josh Capon

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 pound U-12 (under 12 per pound) shrimp, peeled and deveined
1/2 red onion, sliced
4 cloves garlic, sliced
1 cup sun-dried tomatoes in oil, chopped
1 cup artichoke hearts in brine, drained (brine reserved) and quartered
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1 pinch crushed red pepper
1 lemon, halved
2 tablespoons unsalted butter, optional
1 bunch fresh basil, stemmed and chopped or thinly sliced
Cooked linguini or toasted baguette, for serving

Steps:

  • Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
  • Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
  • Toss with linguine or serve in a bowl with some toasted baguette.

SHRIMP WITH SUN-DRIED TOMATOES



Shrimp With Sun-Dried Tomatoes image

Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

Provided by Mark Bittman

Categories     seafood, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
1/2 cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil

Steps:

  • Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
  • Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
  • Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

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