SHRIMP WITH SUN-DRIED TOMATOES
Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.
Provided by Mark Bittman
Categories seafood, appetizer, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
- Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
- Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.
SPICY SUN-DRIED TOMATO PESTO
Provided by Geoffrey Zakarian
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
- While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
- Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
- Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.
SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL
I love shrimp! I am like Bubba Gump in Forrest Gump. Fried! Broiled! Steamed! Sauteed! Just about any way is good for me. This is a simple recipe that's similar to shrimp scampi. The artichokes and sun-dried tomatoes with the basil and lemon make for a killer sauce over linguini or serve it with some toasted baguette to mop it up. Just don't let the sauce go to waste!
Provided by Josh Capon
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
- Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
- Toss with linguine or serve in a bowl with some toasted baguette.
FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
- Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
- Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
- Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
- When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.
SHRIMP FRIED RICE WITH SUN DRIED TOMATOES
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
Steps:
- Prepare Basic Rice recipe. Allow to cool to room temperature. Scramble eggs in 1 teaspoon of peanut oil over medium heat until cooked; then cut into small pieces and reserve. Combine sauce ingredients and reserve. Heat wok over high heat for 30 seconds. Add 1 tablespoon peanut oil and coat wok with spatula. When a wisp of white smoke appears, add ginger, stir briefly. Add broccoli stems, stir and cook for 20 seconds. Add shrimp, stir and cook for 30 seconds. Add the cooked rice and mix well, turning, for 5 minutes until the rice mixture is very hot. Stir the sauce, pour over rice, and mix thoroughly. Add eggs and stir. Add sundried tomatoes and mix to combine thoroughly. Add the scallions and coriander and mix well. Turn off heat, transfer to a heated dish, and serve;
GRILLED SHRIMP WITH SUN-DRIED TOMATOES
Provided by Food Network
Time 2h25m
Yield 12 buffet servings
Number Of Ingredients 10
Steps:
- Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water.
- Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil.
SHRIMP W SPINACH & SUN-DRIED TOMATOES
This has become a favorite for a quick, easy and elegant meal. You can use any style pasta you prefer. The smaller the shrimp the less the cooking time will be. Keep that in mind when adding spinach as the shrimp will continue to cook as the spinach steams. If I have small shrimp I add the shrimp and spinach at the same time so the shrimp doesn't overcook.
Provided by racrgal
Categories Healthy
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken broth, oregano, garlic, red pepper flakes and sun dried tomatoes in 10 inch skillet. Simmer until tomatoes are soft.
- Add shrimp. Simmer until shrimp starts to turn pink. About 1 minute for medium shrimp.
- Turn shrimp and add spinach on top.
- Place lid on skillet and simmer until spinach is limp. Cooking time will depend on how done you prefer the spinach. I don't fully cook spinach.
- Place cooked pasta on plate or shallow soup bowl.
- Top with shrimp mixture.
- Sprinkle with parmesean cheese.
Nutrition Facts : Calories 299.1, Fat 4.4, SaturatedFat 1.6, Cholesterol 226.4, Sodium 634.8, Carbohydrate 33.3, Fiber 6.2, Sugar 1.6, Protein 31.5
SHRIMP WITH SUN-DRIED-TOMATO BARBECUE SAUCE
This is a spicy shrimp dish that goes great with crusty bread to sop up all the sauce. The recipe has a recommendation to serve it with either beer or an Italian Frascati wine. This was given to me by my father's receptionist out of one of her favorite cookbooks (sorry, I don't know the name of it). If I want to save time, I will add pre-cooked shrimp to the sauce and heat them through. This lets you skip the oven step completely.
Provided by jnpj7468
Categories High Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- Put the sun-dried tomatoes, Worcestershire sauce, lemon juice, and salt into a blender. Blend to a coarse puree.
- In a medium saucepan, heat the oil over low heat. Add the garlic, jalapeños, and ginger and cook, stirring, for 3 minutes. Add the chili powder and black pepper and cook, stirring, for 30 seconds longer. Add the butter and melt. Remove the pan from the heat and stir in the tomato mixture. Add the shrimp and stir to combine.
- Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer. Bake the shrimp until just done, about 11 minutes.
Nutrition Facts : Calories 543, Fat 34.2, SaturatedFat 16.3, Cholesterol 406.1, Sodium 1361.1, Carbohydrate 11.2, Fiber 1.7, Sugar 4.3, Protein 47.8
" SUN-DRIED " TOMATOES
Make and share this " Sun-Dried " Tomatoes recipe from Food.com.
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 4h10m
Yield 100 slivers
Number Of Ingredients 6
Steps:
- Core the stem area out from each tomato.
- Cut each tomato in half crosswise.
- Take each tomato half in hand- with the cut-side out- and give it a quick, gentle squeeze to force out the seeds.
- Use a finger to sweep remaining seeds out.
- Place each tomato, cut-side up, on a cookie sheet.
- Spray or drizzle olive oil across the top of each tomato half.
- Sprinkle garlic, basil, oregano across the tomatoes.
- Season with salt and pepper to taste.
- Bake in a 200°F oven for 4-6 hours or until the tomatoes are"dry" to the touch.
- When they are cool, cut each tomato half in quarters and store in fridge-- or start nibbling immediately.
Nutrition Facts : Calories 0.1
SHRIMP WITH SUN-DRIED TOMATO SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Peel the shrimp, setting aside the shells. Place the shrimp in a bowl of cold, well-salted water. Refrigerate. Put the shells in a saucepan with the chicken stock and 1 cup of water and simmer for 20 minutes.
- Meanwhile, combine the sun-dried tomato puree, tomato and butter in a blender. Puree until smooth. Place in a small bowl and refrigerate.
- Strain the stock (discarding the shrimp shells) and combine with the tomato sauce in a small saucepan. Simmer gently until thickened and reduce to 1 cup. Season to taste with salt and pepper.
- Heat the oil in a heavy skillet. Drain the shrimp and pat them dry with paper towels. Season to taste with salt and pepper. Roast over high heat until barely cooked. Remove from heat and drain on paper towels.
- Place a few spoonfuls of sauce in the center of two heated plates. Arrange the shrimp in a spokelike fashion around the sauce. Top with tarragon, chervil or parsley and serve.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 1487 milligrams, Sugar 5 grams, TransFat 0 grams
PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES
Provided by Bonnie Wilkens Metully
Categories Pasta Shellfish Tomato Sauté Quick & Easy Basil Shrimp Winter Bon Appétit
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
- Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.
PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES
Make and share this Pasta with Spicy Shrimp and Sun-dried Tomatoes recipe from Food.com.
Provided by PaulaG
Categories Spanish
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat.
- Add shrimp and sauté until pink, about 2 minutes.
- Using slotted spoon, transfer shrimp to medium bowl.
- Add remaining 1 tablespoon oil to same pot.
- Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper.
- Sauté until shallots are soft, about 4 minutes.
- Add canned tomatoes and simmer until sauce thickens, about 3 minutes.
- Mix in basil.
- Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
- Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite.
- Drain.
- Add pasta to sauce.
- Toss over medium heat until sauce coats pasta.
- Season with salt and pepper.
- Transfer to bowl; top with cheese.
Nutrition Facts : Calories 708.3, Fat 25.7, SaturatedFat 8.1, Cholesterol 176.6, Sodium 1259.1, Carbohydrate 85.1, Fiber 7.1, Sugar 9.2, Protein 35.9
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- Heat 2 teaspoons of the reserved sun dried tomato oil in a large skillet or nonstick pan over medium-high heat. Add the shrimp in small batches, frying each batch for 1-2 minutes each side until they are just cooked through. Do not over cook them, or they will be rubbery. (or if you prefer, fry them all at once). Remove each batch to a plate and once they're cooked, and set aside.
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