MUSSELS AND CLAMS WITH SPICY TOMATO BROTH
A spicy, brothy bowl of mussels and clams is at home in any season. Serve it with thick slices of crusty baguette, toasted and rubbed with raw garlic, for a sensational, simple meal any day of the week. This broth gets its heat from both fresh red peppers like Fresno or serrano chiles, and a dose of pinched red pepper flakes. You control the heat by what kind of pepper you choose - Fresno for subtle heat or serrano for a spicier edge. The wine, however, is not optional. Pinot grigio, both for cooking and drinking, is this broth's best bet.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
- 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
- 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
- 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.
Nutrition Facts : Calories 517, Fat 17.5 grams, SaturatedFat 2.5 grams, Cholesterol 144 milligrams, Sodium 1518 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 60 grams
XIHONGSHI JIANG - STIR-FRIED SHRIMP IN TOMATO SAUCE
Make and share this Xihongshi Jiang - Stir-Fried Shrimp in Tomato Sauce recipe from Food.com.
Provided by FLKeysJen
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Blend the shrimp with a pinch of the salt, the egg white, and about half the cornstarch paste.
- Heat some peanut oil in a preheated wok or pan. Stir-fry the shrimp for about 1-1/2 minutes, remove with a strainer and drain.
- Pour off the excess oil, leaving about 1 tablespoon in the wok or pan. Stir-fry the garlic, the tomatoes and white parts of the scallions for about 30 seconds, then add the remaining salt together with the tomato paste, sugar, soy sauce, rice wine and stock. Blend well and bring to the boil.
- Add the shrimp with the green parts of the scallions. Blend well and thicken the sauce with the remaining cornstarch paste. Sprinkle the sesame oil and serve hot, garnished with cilantro leaves.
SHRIMP IN FRESH TOMATO MARINARA SAUCE
This is a to die for dish that is really quick to make. Use only the freshest tomatoes you can find as well as fresh herbs. Serve over linguini or angel hair pasta.
Provided by Marie
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- On medium high heat in skillet, add olive oil and when hot, add shrimp and saute quickly for 3 minutes.
- Add garlic and saute for 1 minute.
- Add basil and parsley and saute for another minute.
- Remove shrimp from pan and add tomatoes, salt and pepper and cook for 10 to 15 minutes on low.
- Return shrimp to pan for approximately 1 minute to heat through.
- Stir in additional fresh basil, if desired.
SHRIMP IN SPICY TOMATO SAUCE (GAMBAS PACO ALCALDE)
Tapas by Penelope Casas. Inspired by a dish served at Paco Alcalde in Little Barcelona. Also called Andalusian-style shrimp.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
- Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
- Cover and cook slowly for 20 minutes.
- In a separate skillet, heat remaining oil until it is very hot.
- Add in the shrimp; stir-fry quickly over high heat for 1 minute.
- Add shrimp to tomato sauce and continue cooking for 4-5 minutes.
Nutrition Facts : Calories 152, Fat 8.1, SaturatedFat 1.2, Cholesterol 86.5, Sodium 189.5, Carbohydrate 4.7, Fiber 1.1, Sugar 1.3, Protein 12.6
SPICY SHRIMP TOMATO SOUP
I found this recipe in the most recent issue of Taste of Home - kind of .... of course, I couldn't leave it alone, and wanted to keep the results in My Cookbook, since I enjoyed it and wanted to share. It was originally called a "bisque", but since there is no cream (or even any milk) in the recipe, I left that out of the title. This is tasty, quick & easy - enjoy!
Provided by KeyWee
Categories Healthy
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, saute onion and celery in butter until tender.
- Add broth, tomato juice, tomatoes, corn, Worcestershire sauce, seasonings, and bay leaf, and bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Discard bay leaf, stir in pasta and shrimp, heat through, and serve.
- This is not HOT& spicy- add more hot sauce and/or cayenne if you like more heat!
PENNE WITH SHRIMP AND SPICY TOMATO SAUCE
Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients(see Variations). One variation is vegetarian. With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example. Notes: I use fresh tomatoes instead of canned.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
- In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
- Variations:.
- Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
- Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
- Penne with Grilled Vegetables and Spicy Tomato Sauce;In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.
Nutrition Facts : Calories 564.3, Fat 17.1, SaturatedFat 2.5, Cholesterol 172.8, Sodium 465.8, Carbohydrate 66.2, Fiber 3.2, Sugar 1.7, Protein 34.6
SHRIMP & SPICY TOMATO SAUCE
Find another excuse to enjoy shrimp with our Shrimp & Spicy Tomato Sauce recipe. Serve our Shrimp & Spicy Tomato Sauce over rice or your favorite pasta.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 12
Steps:
- Cook and stir shrimp in dressing in large nonstick skillet on medium-high heat 2 min. Stir in onions, peppers and garlic. Cook 5 min. or until shrimp turn pink and onions are tender, stirring frequently.
- Add tomato sauce, wine, parsley, pimentos with their liquid, the vinegar, hot pepper sauce and black pepper; stir. Cover. Reduce heat to low; simmer 15 min.
Nutrition Facts : Calories 190, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 190 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
SPICY SHRIMP IN FRESH TOMATO SAUCE
This dish is a good one to use fresh from the garden tomatoes. A delicious lunch served with salad and glass of white wine.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 57m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, melt butter.
- Add the onion, cover, and cook for 7 minutes or until soft but not browned.
- Add in the garlic, tomatoes, oregano, and harissa sauce.
- Simmer, stirring frequently, for 10 minutes.
- Season with salt and pepper to taste.
- Pour the mixture into a baking dish.
- Salt and pepper the shrimp.
- Add the shrimp to the tomato sauce, making sure the shrimp are pushed down into the sauce.
- Bake, uncovered, at 375 for 10 minutes or until the shrimp are pink.
- Garnish with parsley and serve.
Nutrition Facts : Calories 361.7, Fat 12.9, SaturatedFat 6.3, Cholesterol 368.5, Sodium 406.7, Carbohydrate 12.1, Fiber 2.3, Sugar 5.3, Protein 48
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SHRIMP WITH SPICY TOMATO SAUCE | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory DinnerServings 4Total Time 28 mins
- Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add shrimp, 1 tsp garlic and 1/4 tsp salt; sauté until shrimp are just cooked through, about 2 to 3 minutes. Remove to a plate.
- Heat 1 more tsp oil in same skillet over low heat. Add remaining Tbsp garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds.
- Add tomatoes and remaining 1/2 tsp salt to skillet; bring to a simmer over medium-low heat, scraping any browned bits of food from bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes.
- Return shrimp and any juices to skillet; heat through. Stir in basil until wilted. Remove from heat; stir in remaining 1 tsp oil and season with additional crushed red pepper, if desired. Yields a generous 3/4 cup per serving.
SPICY SHRIMP IN TOMATO SAUCE | BRIGHT ROOTS KITCHEN
From brightrootskitchen.com
3.4/5 (9)Category Main CourseCuisine ItalianTotal Time 11 mins
- Heat a skillet to medium high heat. Once hot, add olive to the skillet and then add chopped onions. Cook onions (occasionally stirring) for 1-2 minutes until translucent and slightly browned. Add garlic to the pan can cook for 30 seconds.
- Add tomato sauce, capers, red pepper flakes and 1/4 tsp of salt to the skillet. Stir and let the sauce simmer for 1-2 minutes. Place each shrimp into the sauce one at a time (try not to dump excess "shrimp juice" from the seasoning bowl into the sauce). Push each shrimp down into the sauce. Cover and simmer for 6 minutes.
- Turn off the heat and add parsley to the shrimp. Stir and allow the shrimp to sit in the pan for an additional two minutes before serving. Enjoy!
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- Add the fresh tomatoes, canned tomatoes, rosemary, capers, and olives to the pan. Reduce the heat and simmer, covered, for 15 minutes. Stir in the shrimp and simmer until just heated through, about 1 minute.
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