ZIBDIYIT GAMBARI (SPICY SHRIMP AND TOMATO STEW)
This astonishingly simple stew, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip. You'll mash together garlic, dill and jalapeños using a mortar and pestle and cook them in tomato sauce to add depth. Once the stew thickens, stir in the shrimp until they turn flushed and tender. To serve, drizzle with extra-virgin olive oil and dot with toasted sesame seeds and verdant flecks of parsley.
Provided by Mayukh Sen
Categories dinner, easy, quick, weekday, seafood, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the tomatoes and their juices; 1 teaspoon sugar; the cumin, caraway seeds and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.
- Meanwhile, mash the jalapeño, garlic, dill and 1/2 teaspoon salt together using a mortar and pestle for a few minutes. Alternately, finely chop them together on a cutting board, then mash them by pressing back and forth using the flat side of your knife until a paste forms. (Both approaches release the oil from the jalapeño and dill and make them more fragrant.) Add to the tomato sauce and stir to combine. Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.
- Meanwhile, toast the sesame seeds: In a small skillet, stir the sesame seeds over medium heat until golden-brown, about 3 minutes. Transfer to a small bowl.
- When the tomato sauce is ready, taste and adjust the seasoning (you may want to add a bit more sugar or jalapeño). Finally, stir in the shrimp, making sure they are submerged, and cook over medium heat, stirring occasionally, until they have just turned pink and are cooked through, 2 to 3 minutes.
- To serve, drizzle with a generous amount of extra-virgin olive oil and scatter with the sesame seeds and chopped parsley.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 5 grams, TransFat 0 grams
SKILLET SHRIMP AND TOMATOES
Quick recipe I found in the paper which was adapted from Everyday Food magazine. Sounds yummy. Test kitchen tip: Always heat cooking oil in the pan before adding other ingrdients, and swirl pan to coat bottom evenly. The oil is hot enough it sizzles when water is sprinkled in or when food is added (to prevent splattering, tip pan away from you to allow oil to pool, and add food to side of pan close to you). Serve over pasta, rice or spinach.
Provided by Oolala
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 253.1, Fat 8.8, SaturatedFat 1.4, Cholesterol 259.2, Sodium 258.7, Carbohydrate 6.7, Fiber 1.3, Sugar 2.7, Protein 35.7
SHRIMP WITH STEWED TOMATOES
Provided by Midge Russell
Categories Shellfish Tomato Back to School Dinner Spring Family Reunion Potluck Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Boil or steam the shrimp until just cooked through, about 2 minutes. Set aside.
- Slice the two zucchinis in 1/2-inch-thick rounds and boil in water until tender, about 3 minutes. Drain the water, return the zucchini to the pan, and add the can of stewed tomatoes to the zucchini. Return to heat and simmer briefly until heated through.
- Arrange rice on a plate. Cover with shrimp. Top off with the stewed-tomato-and-zucchini mixture. Garnish with grated cheese.
SHRIMP CREOLE
Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole cooking - onion, celery and bell pepper - is simmered in the roux. You'll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can't be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.
Provided by Vallery Lomas
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
- Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
- In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
- Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
- Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
- Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
- Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.
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 AND TOMATO STEW
Make and share this Shrimp and Tomato Stew recipe from Food.com.
Provided by ellie3763
Categories Stew
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion and garlic in 1 tablespoon warm olive oil until tender. Season with 1/2 teaspoon each salt and pepper.
- Add tomatoes and a dash of sugar; cook 10 minutes.
- Add 1/2 cup chopped fresh basil.
- Season shrimp with salt and pepper, to taste, and sauté with 1 tablespoon warm olive oil in a separate pan for 3 minutes or until opaque.
- Add shrimp to tomato mixture, and toss with cooked pasta. Garnish with additional basil, if desired.
Nutrition Facts : Calories 266.2, Fat 8.8, SaturatedFat 1.2, Cholesterol 143.2, Sodium 655.5, Carbohydrate 28.8, Fiber 5.9, Sugar 6.8, Protein 19.4
SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH
I love coming inside on a cold day and smelling this comforting seafood stew simmering in the kitchen. -Lydia Becker, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.
Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 121mg cholesterol, Sodium 1005mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.
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- One-Pot Moroccan Shrimp Tagine. View Recipe. Tagine refers to a Moroccan stew as well as the kind of pot it's traditionally cooked in. This recipe uses a Dutch oven to cook shrimp with carrots, onion, potato, and bell pepper in an aromatic sauce.
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Reviews 8Category Soups And StewsCuisine AmericanTotal Time 40 mins
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- Turn the heat to medium-high and add the tomatoes, tomato sauce, broth, potatoes, carrots, and peppers. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the vegetables are tender.
- Stir in the seafood, replace cover and simmer for 5 minutes more or until fish is cooked through and opaque in the center.
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- In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.
- Add diced tomatoes and water. Season with kosher salt and pepper. Bring sauce to a boil, then lower heat and let simmer about 10 to 15 minutes.
- Transfer sauce to an oven-save dish (unless you are using a large, deep, oven-safe skillet). Stir shrimp well into the sauce. Add parsley, pine nuts, and toasted sesame seeds. Cover with lid (or tightly with foil.)
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