EASY SHRIMP AND TOMATOES
This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g
TOMATOES STUFFED WITH SHRIMP
This is one of my favorite spring and summer recipes. I love tomatoes and I love shrimp. I've made these on a baking sheet and put the baking sheet on the grill outside for a few minutes until they were done. They get a bit a smoky flavor that's very good.
Provided by Robyn Bruce
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
- 3. In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
- 4. Stuff the tomatoes with the mixture and top with Parmesan cheese.
- 5. Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.
TOMATO SHRIMP APPETIZER
I was given this delicious and festive recipe back when my husband was serving in the U.S. Coast Guard. It's been a huge hit at every party I've ever taken it to. -Marguerite Martin, Southwest Harbor, Maine
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring soup to a boil over medium heat, stirring frequently. Add cream cheese; cook and stir until smooth. Remove from the heat. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into soup mixture until dissolved. Cool to room temperature., Stir in the shrimp, mayonnaise, celery and onions. Refrigerate until slightly thickened, about 30 minutes. Pour into a 6-cup ring mold coated with cooking spray. Chill until firm, about 4 hours. Unmold onto a serving platter; serve with crackers.
Nutrition Facts : Calories 97 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 225mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
TOMATO-BRAISED SHRIMP
These little bites are best served with crusty bread for sopping up the tomato sauce. Recipe developed by Khalil Hymore for Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil and garlic in a medium skillet over medium-high heat until the garlic is lightly golden, 2 minutes. Add the wine and cook until reduced by half, 3 minutes. Stir in the diced tomatoes and tomato paste. Cook, stirring occasionally, until thickened, 6 to 8 minutes. Stir in the oregano, salt and red pepper flakes.
- Add the shrimp to the sauce in an even layer. Simmer over medium heat until opaque, about 8 minutes. Top with chopped parsley and serve with toasted bread.
SHRIMP, TOMATO, AND OLIVE COCKTAIL
Provided by María A. Alvarado-Gómez
Categories Olive Tomato Marinate Low Carb Low/No Sugar Cinco de Mayo Lime Shrimp Hot Pepper Summer Chill Healthy Cilantro Bon Appétit Pennsylvania
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime juice and lime peel to skillet. Using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl. Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes. Add tomatoes, olives, and cilantro. Cover and refrigerate at least 1 hour and up to 2 hours.
- Divide cocktail mixture among Martini glasses; garnish with lime wedges.
SHRIMP-STUFFED TOMATO & SNOW PEA APPETIZERS
A tasty blend of tiny shrimp, cream cheese and seasonings are stuffed into cherry tomatoes and snow peas in these impressive appetizers.
Provided by My Food and Family
Categories Home
Time 20m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Bring 1-1/2 qt. (6 cups) water to boil in large saucepan. Add snow peas; cook 30 sec. Drain. Immediately plunge into bowl of ice water; drain and pat dry. Diagonally cut off stem of each pea pod, then make lengthwise cut in one long side of each pod to make pocket.
- Cut thin slice off top of each tomato; hollow out center with small melon baller or grapefruit spoon.
- Mix reduced-fat cream cheese and mayo in medium bowl until blended. Stir in lemon juice, Worcestershire sauce and seasonings. Add shrimp and onions; mix well.
- Spoon or pipe cream cheese mixture into pea pods and tomatoes, adding about 1 Tbsp. to each. Sprinkle with parsley.
Nutrition Facts : Calories 40, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
TOMATO-SHRIMP SCAMPI DIABLO
This dish evolved from my spicy omelette sauce recipe. This chunky sauce just "screamed out" to have seafood added and since butter, vermouth, and garlic are integral to this particular blend, I figured I could add shrimp and call it a scampi of sorts. You could also add calamari rings, bay scallops, mussels, and/or fish chunks if you wished and it would only add to this dish's superb flavor. In any case, it's not pop-your-eyeballs-out hot but you can supplement the heat from the cooking oil by adding a little Tabasco as directed. This is a shrimp dish that will be quickly devoured by a small crowd as I discovered when I first served it as one of multiple appetizers at a family gathering -- it was the first to disappear. As a meal, you can serve this over either cooked Basmati rice or egg noodles. I've offered some ingredient substitutions which have, so far, worked beautifully for me. As a final comment, I love to take this dish camping and cook it in a wok right over an open campfire. Enjoy this dish -- you won't be bored with it, I guarantee that much!
Provided by Bone Man
Categories Onions
Time 25m
Yield 6 appetizers
Number Of Ingredients 10
Steps:
- In a large no-stick skillet over medium heat, pour in the cooking oil and the butter.
- When the oil has heated some, drop in the onion and minced garlic and sauté, stirring frequently, until the onion has tenderized, (about 6-8 minutes).
- Next add the stewed tomatoes with the juice and the salsa verde. Allow this blend to reduce for about 5 minutes, uncovered, stirring frequently.
- Add the honey, the vermouth, the raw shrimp, and the Tabasco (if using) and sautee for 6 more minutes, stirring constantly. (If adding mussels and/or fish chunks, cook for an additional 3 minutes and until all mussels have opened -- discard any mussels which fail to open after a few minutes).
- NOTE: If adding additional seafood, you may wish to add some extra liquid during the final sauté. I recommend using canned chicken broth which I have used with great success in this dish.
- You can serve this dish (on small plates) as an appetizer -- or, as a meal, you can serve it over either cooked rice or egg noodles.
Nutrition Facts : Calories 184.3, Fat 8, SaturatedFat 2.1, Cholesterol 120.3, Sodium 353.1, Carbohydrate 12.2, Fiber 1.1, Sugar 8.6, Protein 16.5
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HERBED SHRIMP AND TOMATOES - BETTER HOMES & GARDENS
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4/5 (6)Calories 162 per servingTotal Time 34 mins
- Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In large bowl combine basil, lemon juice, salt, and pepper. Add shrimp. Toss to coat. Cover and marinate in refrigerator for 10 to 30 minutes.
- In a large skillet cook shrimp, half at a time, in hot oil over medium-high heat for 2 to 3 minutes or until shrimp are opaque, stirring often to cook evenly. Transfer shrimp to serving platter.
- Add tomatoes to shrimp; gently toss to combine. Serve with lemon wedges, snipped basil, and Basil Dipping Sauce. Serve warm or chill until serving time. Makes 8 servings.
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5/5 (26)Calories 405 per servingCategory Appetizer, Dinner, Seafood
- Toss the shrimp in a bowl with 1 tablespoon of the olive oil, 1 of the garlic cloves, the oregano, chili and salt.
- Arrange the tomatoes in a large baking dish. Add the remaining 2 tablespoons olive oil and remaining garlic clove and toss it all around until the tomatoes are coated. Tuck the feta cubes here and there in between the tomatoes.
- Bake 15 minutes. The tomatoes should be bubbling with juice and the cheese softened. Distribute the shrimp evenly over the tomatoes. Return to the oven and bake an additional 5-7 minutes, just until the shrimp are opaque and cooked through.
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