GRILLED SHRIMP WITH SUN-DRIED TOMATOES
Provided by Food Network
Time 2h25m
Yield 12 buffet servings
Number Of Ingredients 10
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
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
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
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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