Shrimp With Cherry Tomatoes Recipes

GARLIC SHRIMP WITH CHERRY TOMATOES

Steps:

• Wash a gently dry the shelled and deveined shrimp.
• Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add lemon juice and garlic and saute until garlic is fragrant. Add the shrimp, coating them completely with the oil mixture. Season with salt and pepper, to taste.
• Cook shrimp until opaque throughout, about 3 to 4 minutes. Place tomatoes in the skillet and heat through. Divide between plates. Serve.

SHRIMP WITH CHERRY TOMATOES

Steps:

• Heat olive oil in a 10 inch skillet over medium high heat.
• Add shrimp, garlic, oregano& basil.
• Cook 3 minutes until shrimp turn pink, stirring frequently with wooden spoon.
• Add tomatoes and lemon juice.
• Cook and stir about 30 seconds or until heated through.
• Sprinkle with cheese and parsley.
• Serve over rice or angel hair.

SHRIMP SCAMPI WITH CHERRY TOMATOES

Steps:

• Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain.
• In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta.

SHRIMP WITH BASIL, GARLIC, AND TOMATOES

Steps:

• In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
• Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

ROASTED SHRIMP WITH CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.
• Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a squeeze of the lemon half.