Sun Dried Tomato Spiced Shrimp Food

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SHRIMP WITH SUN-DRIED TOMATOES



Shrimp With Sun-Dried Tomatoes image

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

1/4 cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
1/2 cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil

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



Spicy Sun-dried Tomato Pesto image

Provided by Geoffrey Zakarian

Time 25m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1 pound penne pasta
1 cup oil-packed sun-dried tomatoes, drained
1/2 cup piquillo peppers, drained
1/2 cup toasted hazelnuts
2 tablespoons sherry vinegar
2 tablespoons red chili sauce, such as sambal olek
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/4 cup grated Pecorino Romano cheese, plus more for serving
2 tablespoons European-style full-fat butter, softened
Fresh basil leaves, for garnish

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



Sauteed Shrimp with Sun-Dried Tomatoes, Artichokes, Lemon and Basil image

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

1/4 cup extra-virgin olive oil
1 pound U-12 (under 12 per pound) shrimp, peeled and deveined
1/2 red onion, sliced
4 cloves garlic, sliced
1 cup sun-dried tomatoes in oil, chopped
1 cup artichoke hearts in brine, drained (brine reserved) and quartered
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1 pinch crushed red pepper
1 lemon, halved
2 tablespoons unsalted butter, optional
1 bunch fresh basil, stemmed and chopped or thinly sliced
Cooked linguini or toasted baguette, for serving

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



Fettuccine with Shrimp and Sun-Dried Tomatoes image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

6 to 8 quarts water
1 tablespoon salt
1 pound dried fettuccine
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
16 to 20 medium, fresh shrimp, peeled and de-veined
Salt and freshly ground pepper to taste
1/2 cup sun-dried tomatoes, soaked in 1 cup hot water for 30 minutes, then drained and julienned
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
1/4 cup fresh basil leaves

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



Shrimp Fried Rice with Sun Dried Tomatoes image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

5 cups Cooked Rice
3 large eggs, beaten with a pinch of white pepper and salt
1 teaspoon peanut oil
1 1/2 teaspoons oyster sauce
1 tablespoon Chicken Stock
2 teaspoons soy sauce
1 teaspoon white wine
3/4 teaspoon sugar
Pinch white pepper
1/2 teaspoon sesame oil
1 1/2 teaspoons minced ginger
2 cups broccoli stems, peeled, cut into l/4inch dice
1/4 pound medium shrimp, shelled, deveined, and cut into 1/2inch pieces
1/4 cup sundried tomatoes, washed in warm water, cut 1/2 by 1/4inch pieces
1/2 cup scallions, finely sliced
3 tablespoons minced fresh coriander (cilantro

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



Grilled Shrimp with Sun-Dried Tomatoes image

Provided by Food Network

Time 2h25m

Yield 12 buffet servings

Number Of Ingredients 10

2 pounds medium shrimp, shelled and butterflied
1/2 teaspoon salt and pepper
1 tablespoon finely-minced garlic
1 (2-ounce) tin flat fillets of anchovies
1 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons toasted pine nuts
1/2 cup marinated sun-dried tomatoes, cut into large shreds
1/4 cup capers
1/2 cup torn basil leaves, firmly packed

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



Shrimp W Spinach & Sun-Dried Tomatoes image

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

1 cup chicken broth
1/2 teaspoon oregano
2 teaspoons garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup sun-dried tomato, diced
1 lb shrimp, peeled and deveined
4 cups fresh spinach leaves, washed
3 cups cooked pasta
1/4 cup parmesan cheese, grated

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



Shrimp With Sun-Dried-Tomato Barbecue Sauce image

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

1/2 cup sun-dried tomato
3 tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 teaspoon salt
2 tablespoons cooking oil
3 garlic cloves, minced
2 jalapeno peppers, seeds and ribs removed, minced
1 teaspoon minced fresh ginger
2 teaspoons chili powder
1 1/4 teaspoons fresh ground black pepper
1/4 lb butter
2 lbs large raw shrimp, shelled

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

ripe tomatoes
olive oil
2 garlic cloves, minced fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh oregano, chopped fine
salt and pepper

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



Shrimp With Sun-Dried Tomato Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 2 servings

Number Of Ingredients 8

1 pound medium to large shrimp
1 cup chicken stock, preferably homemade
2 tablespoons pumate (sun-dried tomato puree)
1 large tomato, peeled, seeded and chopped (or canned, with 1/4 cup juice)
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon, chervil or parsley

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



Pasta with Spicy Shrimp and Sun-Dried Tomatoes image

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

3 tablespoons olive oil
1 pound uncooked large shrimp, peeled, deveined
4 large shallots, sliced
3/4 cup sliced drained oil-packed sun-dried tomatoes
1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
6 garlic cloves, chopped
1 teaspoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice, drained
1/2 cup chopped fresh basil
1 12-ounce package linguine
1 cup crumbled feta cheese

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



Pasta with Spicy Shrimp and Sun-dried Tomatoes image

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

3 tablespoons olive oil
1 lb uncooked large shrimp, peeled,deveined
4 large shallots, sliced
3/4 cup sliced drained sun-dried tomato packed in oil
1/2 cup sliced pitted kalamata olives or 1/2 cup other brine-cured black olives
6 cloves garlic, chopped
1 teaspoon grated lemon, rind of
1/2 teaspoon dry crushed red pepper
1 (28 ounce) can diced tomatoes, in juice,drained
1/2 cup chopped fresh basil
1 (12 ounce) package linguine
1 cup crumbled feta cheese

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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Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Combine pepper and onion mix and 2 tsp olive oil in provided tray. Bake for 15 minutes.
From homechef.com


SHRIMP WITH SUN-DRIED TOMATOES, GARLIC, OLIVE OIL - OLIVE OIL TIMES
This shrimp and sun-dried tomato dish is heavy on the gar­lic and olive oil. Serve it with grilled bread or over rice for your next get together! Ingredients. 12 oz shrimp, peeled, deveined and defrosted. 1 cup sun-dried toma­toes, cut into strips. 4 tbsp gar­lic, chopped. 1/2 cup onion, sliced. 1/2 cup extra vir­gin olive oil. 1/2 cup chick­peas, cooked or canned. 2 tbsp …
From oliveoiltimes.com


SUN-DRIED TOMATO CHORIZO GARLIC SHRIMP - TASTE AND SEE
Slice chorizo and sauté over medium-high heat for about 1 minute on each side. Remove the meat from the pan and set aside. Using the same pan, add olive oil, chopped onions, and ½ teaspoon salt and pepper. Cook for 3 minutes then add garlic and sun-dried tomatoes, and continue to cook for one more minute.
From tasteandsee.com


SHRIMP PASTA WITH SUN-DRIED TOMATOES | FOODIECRUSH.COM
Transfer the shrimp to a plate. To the same skillet, add the remaining 2 tablespoons of butter over medium. Add the shallot, garlic, and red pepper flakes, and cook for 1-2 minutes or until fragrant, stirring so the garlic doesn't burn. Add the tomato paste and sun dried tomatoes and continue to stir for 3-4 minutes.
From foodiecrush.com


SUN-DRIED TOMATO SPICED SHRIMP - GLUTEN FREE RECIPES
You can never have too many main course recipes, so give Sun-Dried Tomato Spiced Shrimp a try. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 321 calories, 43g of protein, and 4g of fat. It is a good option if you're following a gluten free, dairy free, and primal diet ...
From fooddiez.com


CREAMY SHRIMP PASTA WITH SUN-DRIED TOMATOES - HAPPY …
Cook the pasta in boiling water until tender. 2. Drain the pasta, keeping ½ of the water you cooked it in. 3. Meanwhile you can heat the oil (from the sun-dried tomatoes jar) in a large pan. 4. Add the garlic and cook for 30 seconds. 5. Add the shrimp and salt and sauté until the shrimp are cooked.
From happyhomeschoolnest.com


SHRIMP WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE - EATINGWELL
Heat sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook, turning once, until pink and just cooked through, 1 to 2 minutes per side. Transfer to a plate. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for …
From eatingwell.com


SUN DRIED TOMATO AND SHRIMP RECIPES (95) - SUPERCOOK
It uses shrimp, milk, mayonnaise, sour cream, sun dried tomato, olive oil, cream cheese, hot sauce, basil, spinach, garlic Pasta with Spicy Shrimp and Sun-dried Tomatoes food.com
From supercook.com


SEARED SHRIMP OVER SUN-DRIED TOMATO SPAGHETTINI
In the same pan, heat a drizzle of oil on medium-high. Add ¾ of the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sun-dried tomato pesto, heavy cream and ½ the reserved cooking water; season with the remaining spice blend.Stir to combine. Add the cooked pasta and shrimp.Cook, stirring frequently, 30 seconds to 1 minute, until …
From makegoodfood.ca


SUN-DRIED TOMATO SPICED SHRIMP - CHAMPSDIET.COM
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From champsdiet.com


GARLIC SHRIMP AND SUN-DRIED TOMATOES WITH PASTA IN SPICY CREAMY …
Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes. Add half and half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer.
From cookeatshare.com


GARLIC SHRIMP & SUN-DRIED TOMATOES - THE SPRUCE EATS
Steps to Make It. Peel the shrimp, rinse and pat dry. Set aside. Chop basil leaves and set aside. Peel and slice the garlic. Pour the olive oil into a small frying pan and heat on medium. When hot, add garlic to the pan and sauté, stirring often. Add the tomatoes and continue to sauté for 2 to 3 minutes.
From thespruceeats.com


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