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.
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
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.
GARLIC SHRIMP & SUN-DRIED TOMATOES
This quick and easy tapa is full of Mediterranean flavor and bright colors. Garlic and sun-dried tomatoes bring out the best in the ingredients.
Provided by Lisa & Tony Sierra
Categories Appetizer
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the shrimp, rinse and pat dry. Set aside.
- Chop basil leaves and set aside.
- Peel and slice the garlic. Pour the olive oil into a small frying pan and heat on medium. When hot, add garlic to the pan and sauté, stirring often.
- Add the tomatoes and continue to sauté for 2 to 3 minutes. Remove tomatoes and garlic from pan, leaving the oil.
- Raise heat on pan to medium-high. Sauté shrimp in same oil, until they are cooked and turn pink. Return the garlic and tomatoes to pan and stir.
- Mix in the chopped basil and cook for 1 minute. Serve immediately with bread.
Nutrition Facts : Calories 233 kcal, Carbohydrate 5 g, Cholesterol 143 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, Sodium 824 mg, Sugar 0 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
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 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;
SHRIMP WITH SUN-DRIED TOMATO SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Peel the shrimp, setting aside the shells. Place the shrimp in a bowl of cold, well-salted water. Refrigerate. Put the shells in a saucepan with the chicken stock and 1 cup of water and simmer for 20 minutes.
- Meanwhile, combine the sun-dried tomato puree, tomato and butter in a blender. Puree until smooth. Place in a small bowl and refrigerate.
- Strain the stock (discarding the shrimp shells) and combine with the tomato sauce in a small saucepan. Simmer gently until thickened and reduce to 1 cup. Season to taste with salt and pepper.
- Heat the oil in a heavy skillet. Drain the shrimp and pat them dry with paper towels. Season to taste with salt and pepper. Roast over high heat until barely cooked. Remove from heat and drain on paper towels.
- Place a few spoonfuls of sauce in the center of two heated plates. Arrange the shrimp in a spokelike fashion around the sauce. Top with tarragon, chervil or parsley and serve.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 1487 milligrams, Sugar 5 grams, TransFat 0 grams
GARLIC SHRIMP WITH SUN DRIED TOMATO, FRESH MOZZERELLA OVER FUZIL
Delicate shrimp cooked with fresh garlic, sun dried tomato with chicken broth and melted fresh Mozzerella over Fusilli pasta
Provided by Momma loves to cook
Categories European
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- If frozen shrimp is used, need to run under warm water to slightly defrost and be able to take of the shells If fresh just rinse under warm water.
- If they are 30/40 count then I would suggest cut them in half for better cooking and presentation.
- Fill a pasta pan with water 1/2 and once a rolling boil add a pinch of salt and the fusilli pasta after you have snapped it in half for better cooking.
- Mince the garlic and add to frying pan that his med to high heat and lightly coated with olive oil.
- Add the shrimp with the garlic.
- Turn constantly to be sure all shrimp is cooked so no pink is left and immediately add 1/2 cup of the chicken broth.
- Let simmer about 5 minutes.
- Take about 5 oz of the sun dried tomato and add to the shrimp cooking in the pan.
- Add more chicken broth if needed.
- Once the pasta is al dente you can drain it and pour into the pan over the shrimp and sun dried tomato sauce.
- Take the mozzarella cheese and cut into bite size cubes and add to pan and toss altogether.
- Pour pasta mixture evenly into 4 serving bowls and ENJOY !
Nutrition Facts : Calories 800.1, Fat 28.4, SaturatedFat 9.6, Cholesterol 330.7, Sodium 2056.8, Carbohydrate 76.6, Fiber 4.9, Sugar 3.2, Protein 58.3
SHRIMP SCAMPI WITH SUN-DRIED TOMATOES, ARTICHOKES AND PROSCUITTO
Amazing flavor profile. Easy to make, about 30 minutes total, and the secret ingredient makes it restaurant quality. YUMMY
Provided by topchefddb
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop shallots and garlic to a fine mince. Rinse and quarter canned artichoke hearts. Hydrate and drain sun-dried tomato strips. Juice 2 lemons. Clean and dry shrimp. Season shrimp with dried tarragon and white pepper and kosher salt and set aside.
- Melt butter over low heat in a large saute pan. Add garlic and shallot and cook for 2 or 3 minutes until starting to clear. Season to taste with salt and crushed red pepper to taste. Add shrimp and cook turning once until turning pink, but not cooked through. Remove shrimp from pan with slotted spoon, set aside. Add the artichoke hearts an sun-dried tomato and cook until heated through, 3 minutes. Add wine, lemon juice and mustard and continue to cook, stirring occasionally. Season with salt pepper and tarragon. Cook until reduced by half. Add shrimp back to the pan and cook until heated through, lastly add prosciutto, Stir everything until all flavors are married, one minute. Serve with crusty bread.
Nutrition Facts : Calories 500.4, Fat 36.5, SaturatedFat 22.2, Cholesterol 234.5, Sodium 1801.3, Carbohydrate 22.4, Fiber 8.8, Sugar 5.8, Protein 20.4
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
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.
PASTA WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES
Make and share this Pasta With Shrimp, Asparagus, and Sun-Dried Tomatoes recipe from Food.com.
Provided by Phil Franco
Categories European
Time 30m
Yield 2 Plates, 2 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 sun-dried 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.
- Cook pasta in large pot of boiling salted water 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 and pepper and serve. Makes 4 servings.
- That's it!
Nutrition Facts : Calories 718.3, Fat 7.2, SaturatedFat 1.2, Cholesterol 285.8, Sodium 1797.7, Carbohydrate 103.5, Fiber 9.6, Sugar 7.7, Protein 55
PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES
Provided by Bonnie Wilkens Metully
Categories Pasta Shellfish Tomato Sauté Quick & Easy Basil Shrimp Winter Bon Appétit
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
- Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.
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