Shrimp And Vegetables Marinara Recipes

MARINARA SHRIMP AND VEGETABLE BOWLS

Steps:

• Cook and drain vermicelli as directed on package. While vermicelli is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and onion in oil 2 to 3 minutes, stirring frequently, until onion is crisp-tender. Stir in zucchini, yellow squash and salt. Cook 2 to 3 minutes, stirring frequently, just until squash is tender; remove vegetables from skillet.
• Add shrimp to skillet. Cook and stir 1 to 2 minutes or until shrimp are pink and firm. Meanwhile heat marinara sauce in 1-quart saucepan over medium heat until hot.
• Divide vermicelli among 4 bowls; toss each serving with about 2 tablespoons marinara sauce. Top with vegetables and shrimp. Drizzle with remaining marinara sauce. Sprinkle with basil.

SHRIMP MARINARA

Steps:

• In a 3-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours. , Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.

SHRIMP ALLA MARINARA

Steps:

• Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
• Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
• When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
• Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

SHRIMP MARINARA

Steps:

• Peel, define and butterfly shrimp. In a bowl, mix shrimp with garlic, 1 tablespoon of the oil and salt. Marinate, refrigerated, 1 hour.
• Heat 2 tablespoons of the oil in a large saute pan over high heat. Add shrimp, spreading them so cut surface lies flat. Weight shrimp with a slightly smaller saute pan or other weight, press and sear 30 seconds, and remove to a plate. Add mariner and chicken stock to pan. Reduce rapidly over high heat 5 minutes, or until liquid has evaporated. Return shrimp to pan, toss well and cook until shrimp are warmed through. Season to taste with crushed red pepper, salt and pepper. Serve immediately, sprinkled with chopped parsley.

SHRIMP WITH VEGETABLES

Steps:

• In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.