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
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.
BLOOD ORANGE-SHRIMP STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.
- Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.
- Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
- Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.
- Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.
SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO
Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they're available to you. All, he wrote, are "preferable from a sustainability perspective."
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Turn on the broiler, and position the oven rack close to the heat.
- Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.
- Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES
This is a very tasty, quick dish made up by one of my work colleagues. Shrimp are sauteed with fresh tomatoes, parsley, lemon, and chile peppers, and served over pasta of your choice. I prefer fettuccine.
Provided by bexfoot
Categories Main Dish Recipes Pasta Shrimp
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
- Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
- Drain fettucine and toss with shrimp mixture.
Nutrition Facts : Calories 717.8 calories, Carbohydrate 75.6 g, Cholesterol 258.4 mg, Fat 31.1 g, Fiber 11.9 g, Protein 41.9 g, SaturatedFat 4.6 g, Sodium 528 mg, Sugar 17.9 g
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
AUSTRALIAN SHRIMP WITH BLOOD ORANGE SAUCE
Steps:
- To make the sauce, combine the blood orange juice, shallots, tarragon, rosemary and sugar and bring to a simmer over medium heat. Simmer the mixture until the flavors blend, about 10 minutes then add the cream. Simmer for another 1 or 2 minutes, then remove the pot from the heat and steep for 15 minutes. Strain the sauce through a fine sieve and set aside until shortly before serving.
- To begin the zucchini rings: Cut each zucchini into 4 (1-inch thick) cylinders. Dice the remaining zucchini and set aside for garnish. Cut out the center of each zucchini cylinder, creating a hole in each ring about 1 1/2 inches across. Reserve the centers to make the custard below. Bring a large pot of salted water to a boil. Blanch the zucchini rings until they are just tender, then drain and refresh in ice water.
- Preheat the oven to 325 degrees F.
- To make the custard: Mash the reserved zucchini centers. In a small bowl, whisk the egg yolks with the cream. Add the mashed zucchini, orange zest, rosemary and garlic. Divide the mixture between 4 ramekins then bake in a water bath until the custard is just set, about 15 minutes. Remove the custards from the oven and keep warm. Reduce the oven temperature to 200 degrees F.
- To assemble the zucchini and shrimp rings: Fit each shelled shrimp into a blanched zucchini ring by curling the shrimp. Skewer the remaining shrimp with toothpicks (so they will lie flat during cooking).
- To finish the sauce: Bring the strained sauce to a simmer over medium heat. Reduce the heat to low. Gradually incorporate the butter, emulsifying it into the sauce with a handheld mixer or whisk. Adjust the seasoning with salt and pepper and reserve over very low heat.
- To cook the shrimp and garnish: Heat several tablespoons of olive oil in 2 large skillets over medium heat. Working in batches if necessary, cook the diced zucchini in one pan and the sliced oranges in the other. Season the zucchini with salt and pepper and cook until golden and tender; keep warm in a low oven. Cook the orange slices just until firm, season with pepper then keep them warm in the oven as well.
- Wipe out the skillets. Add olive oil to each and heat over medium. Season the stuffed zucchini and the skewered shrimp liberally with salt and pepper. Working in batches, cook the zucchini and shrimp rings in 1 pan and the skewered shrimp in the other, in both cases cooking until the shrimp is firm and lightly browned.
- To plate the dish: Unmold the custards onto 4 large warm plates (run a paring knife around the outer edges of the molds first to prevent sticking). Arrange zucchini and shrimp ring around each custard. Remove the toothpicks from the shrimp and place 4 shrimp on each plate. Arrange a slice of blood orange and some diced zucchini on each plate. Drizzle the plates with blood orange sauce and basil oil. Garnish with fresh rosemary sprigs and serve.
SHRIMP WITH TOMATOES, OLIVES AND BASIL
Make and share this Shrimp With Tomatoes, Olives and Basil recipe from Food.com.
Provided by Chef Kate
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
- 2. Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.
SHRIMP ESCABèCHE WITH BLOOD ORANGE MOJO
Categories Sauce Citrus Shellfish Appetizer Side No-Cook Picnic Super Bowl Lemon Shrimp Bell Pepper Spring Summer Winter Cilantro Tortillas Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
- Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)
- Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.
More about "surinam shrimp with tomatoes and blood oranges recipes"
SHRIMP ESCABECHE WITH BLOOD ORANGE MOJO RECIPE | BON APPéTIT
From bonappetit.com
BLOOD ORANGE SHRIMP AND CREAMY CHEESE GRITS
From cookingwithwineblog.com
SHRIMP WITH BLOOD ORANGES, SNAP PEAS AND ROYAL JASMINE RICE
From authenticroyal.com
SURINAM SHRIMP WITH TOMATOES AND BLOOD ORANGES
From diningandcooking.com
POLENTA WITH SHRIMP AND TOMATOES - RECIPES - SUR LE PLAT
From surleplat.com
ONE-POT SHRIMP WITH TOMATOES & FETA RECIPE | EATINGWELL
From eatingwell.com
BLOOD ORANGE SHRIMP — KALE ME MAYBE
From kalememaybe.com
15 RECIPE SHRIMP TOMATOES - SELECTED RECIPES
From selectedrecipe.com
SHRIMP, BLOOD ORANGE AND FENNEL SALAD RECIPE - EATING RICHLY
From eatingrichly.com
SURINAM SHRIMP WITH TOMATOES AND BLOOD ORANGES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love