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.
ARTICHOKE AND SUN-DRIED TOMATO QUICHE
Make and share this Artichoke and Sun-Dried Tomato Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
- Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
- Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
- Pour the egg mixture over all.
- Sprinkle with parmesan cheese.
- Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
- Let stand for 10 minutes.
- Cut into wedges and serve.
- **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.
Nutrition Facts : Calories 593.6, Fat 39.7, SaturatedFat 17.9, Cholesterol 222.8, Sodium 1260.6, Carbohydrate 38.6, Fiber 7.5, Sugar 3, Protein 23.5
SUN-DRIED TOMATO AND ARTICHOKE APPETIZER
Creamy, chunky sun-dried tomato and basil dip is spread on crackers and topped with artichoke hearts in this simple yet elegant appetizer.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 30 servings
Number Of Ingredients 6
Steps:
- Pour boiling water over tomatoes in small bowl; let stand 10 min.
- Drain tomatoes, reserving liquid. Place reserved liquid, Neufchatel and pesto in blender; blend until smooth. Add tomatoes; blend just until combined. (A few chunks can remain.) Spoon into bowl.
- Refrigerate 1 hour.
- Top each cracker with 1 tsp. Neufchatel mixture and 1 artichoke piece just before serving.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
HAVARTI AND SUN-DRIED TOMATO CHEESECAKE
Nestled on a buttery cracker crust, cream cheese takes on the flavor of savory ingredients in this elegant party "dip."
Provided by Betty Crocker Kitchens
Categories Snack
Time 3h45m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.
- Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
- Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.
Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 1/2 g
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