MOROCCAN SHRIMP WITH TOMATOES AND ONIONS
Steps:
- For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
- For the shrimp: Preheat the oven to 400 degrees F.
- In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
- Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.
MARINATED SHRIMP, TOMATO, AND ONION SALLET
This marinated shrimp, tomato, and onion sallet, is a Southern salad of pickled shrimp, tomato, and onions in a garlic-lemon vinaigrette.
Provided by Sallie Ann Robinson
Categories Salad
Time 1h15m
Number Of Ingredients 14
Steps:
- Half fill a medium stockpot with water and bring to a boil over high heat.
- Add 1 teaspoon salt and 1 teaspoon pepper and then stir in the shrimp. Cook until the shrimp turn pink, 3 to 4 minutes. Drain in a colander and let the shrimp cool.
- In a large bowl, combine the cooled shrimp, tomatoes, onion, bell peppers, 1/2 teaspoon pepper, sugar, and garlic. Toss until well combined.
- Add the vinegar, oil, and lemon juice and toss to coat. Taste and adjust seasoning, if needed. Cover and refrigerate for 35 to 45 minutes, stirring occasionally.
- Serve with a slotted spoon to allow the juices to drain.
Nutrition Facts : Calories 300 calories
ASPARAGUS AND TOMATO TART
Steps:
- Preheat oven to 375 degrees F.
- Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
- Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
- In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
- Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
- In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.
MARINATED SHRIMP
Steps:
- Mix ginger and sugar in medium mixing bowl. Slowly whisk in soy sauce, sherry, and oil, then in garlic. Add shrimp and turn to coat all over marinade. Cover and marinate in refrigerator for at least 1 hour, or overnight. Heat large heavy non-stick skillet over moderately high heat for 1 minute. Add shrimp and marinade to skillet all at once and stir-fry just until shrimp are pink- 3 to 4 minutes. Serve shrimp hot, topped with a little of the marinade.;
UPSIDE-DOWN TOMATO TART
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Microwave the bacon drippings for 8 to 10 seconds to melt, if necessary. Combine the tomatoes, onion, bacon drippings, lemon pepper, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on the prepared baking sheet and roast until slightly softened, about 10 minutes. Let cool. Reduce the oven temperature to 375 degrees F.
- Coat the bottom and side of an 8- or 9-inch cast-iron skillet with cooking spray. Toss the tomato mixture with the lemon juice and asiago; spread evenly in the skillet. Place the puff pastry on top; trim the overhanging pastry with kitchen shears.
- Transfer the skillet to the oven and bake until the pastry is dark golden, about 50 minutes. Let cool about 5 minutes, then place a large plate or platter on top of the skillet and invert the tart. Sprinkle with basil and let cool, about 5 more minutes. Cut into wedges.
SIMPLE MARINATED SHRIMP
My easy crowd-pleasing recipe is prepared a day ahead of time, cutting down on the need for party-day fuss. I always seem to get a lot of requests for the recipe whenever I make it for a special occasion. -Margaret DeLong, Lake Butler, Florida
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.
Nutrition Facts : Calories 182 calories, Fat 12g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges
TOMATO & CARAMELISED ONION TART TATIN
A vegetarian and savoury version of tart tatin - perfect for a light supper
Provided by Angela Nilsen
Categories Lunch, Main course
Time 1h25m
Number Of Ingredients 16
Steps:
- Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
- For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
- For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
- Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
- Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.
Nutrition Facts : Calories 625 calories, Fat 45 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.57 milligram of sodium
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
SHRIMP TARTS
"Here in the Southwest, anything with green chilies is sure to please," notes Terry Thompson of Albuquerque, New Mexico. "And these shrimp-and-cheese appetizers are not exception. You can alter the amount of chilies according to your taste."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned., In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately.
Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 168mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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