Skillet Shrimp And Tomatoes Food

HEALTHY ONE-SKILLET SHRIMP AND QUINOA

Steps:

• Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
• Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
• Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.

SHRIMP, WHITE BEAN AND FETA SKILLET

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and just starting to turn brown in some spots, 4 to 5 minutes. Stir in the garlic, Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper, and stir until the garlic is softened, about 1 minute.
• Pour in the tomatoes and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes are slightly thickened, 2 to 3 minutes. Add the shrimp and beans and cook, stirring occasionally, until the shrimp just start to turn orange, 2 to 3 minutes. Stir in the spinach and continue cooking, stirring occasionally, until the spinach is just wilted and bright green and the shrimp are cooked through and opaque, 2 to 3 minutes. Remove the skillet from the heat and sprinkle the feta over top. Cover until the cheese is warmed through, 2 to 3 minutes. Serve immediately.

EASY SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

MEDITERRANEAN SHRIMP SKILLET

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add zucchini; cook and stir 1 min. Add shrimp; cook 8 to 10 min. or until shrimp turn pink, stirring frequently.
• Stir in tomatoes and dressing; cook on medium-low heat 3 to 4 min. or until heated through, stirring occasionally. Top with cheese.
• Serve over rice.

SHRIMP & FETA SKILLET

Steps:

• In a large skillet, combine tomatoes, garlic powder and basil; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened., Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Sprinkle feta over shrimp; serve with bread if desired.

QUICK SKILLET PAELLA WITH SHRIMP AND TOMATOES

Steps:

• In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
• Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.
• Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

LIGHT ITALIAN SHRIMP & RICE SKILLET RECIPE

Steps:

• In a large skillet over medium heat warm algae oil. Saute onions and garlic over medium heat until fragrant about 3-5 minutes. Add shrimp and cook until shrimp is pink and cooked through.
• Stir in tomatoes, rice salt, pepper, Italian seasoning and Parmesan cheese. Heat until warmed through about 10 minutes.
• Garnish with fresh parsley and serve.

SKILLET SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
• Season shrimp with salt and pepper.
• Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
• Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
• Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
• Season with salt.
• Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.

SKILLET SHRIMP AND RICE

Steps:

• Adjust oven rack to middle position.
• Heat oven to 350.
• Toss shrimp with 1 T. oil, paprika and 1/4 t. salt in a medium bowl.
• Heat 1 t. oil in a large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside.
• Reduce heat to medium and add remaining 1 T. oil, chorizo, onion and garlic. Cook until sausage begins to brown, 5 to 6 minutes.
• Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 t. salt.
• Bring to a boil over high heat, cover and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, 20 to 30 minute.
• Remove skillet from oven; stir in peas and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minute.
• Season with salt and pepper.
• Serve directly from hot skillet.

SHRIMP AND SPINACH RECIPE

Steps:

• Add shrimp, 1 tablespoon of olive oil, ancho or cayenne pepper, minced garlic, and black pepper. Toss to coat the shrimp and set aside for 10 minutes.
• Heat the remaining olive oil in a large skillet over medium-high heat. Place the shrimps in a single layer and sear for 1 minute.
• Flip shrimp and sear the other side for 1 minute.
• Deglaze the skillet with white wine and vegetable stock, and cook for 1 minute, scraping any browned bits with a wooden spoon.
• Add butter to the shrimp and stir until melted. Sprinkle with Italian seasoning and red chili pepper flakes.
• Add spinach to the shrimp and toss for about 30 seconds until wilted.
• Serve the garlic butter shrimp and spinach over pasta, rice, zucchini noodles, or cauliflower rice.
• Add a sprinkle of red chili pepper flakes and parmesan if desired. Enjoy!