HEAD-ON SHRIMP IN TOMATO CHERVIL BROTH
If you prefer to serve the entree without the shrimp heads, save them to make a flavorful broth for soups and sauces. Wrapped tightly, they will keep in the freezer for up to one month.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 6
Steps:
- Place the tomatoes and their juice in a 3-quart pot and break them up with a fork. Add the wine, 6 sprigs of chervil, garlic, and 1 cup of water and bring to a boil. Reduce the heat and simmer 15 minutes.
- Pour the mixture into a fine-mesh strainer and let sit for 10 minutes. Discard the tomato pulp. Season with salt and pepper. Return the broth to the pot and bring to a boil.
- Add the shrimp, reduce the heat, and simmer for 2 to 3 minutes, or until the shrimp are pale pink and the tails curl.
- Divide the shrimp among 4 shallow soup bowls. Ladle some of the broth into each bowl and garnish with the chervil.
SPICY SHRIMP BROTH
Provided by Marcela Valladolid
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
- Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.
- Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.
QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE
Provided by Sunny Anderson
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
- Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.
SHRIMP AND FINGERLINGS IN TOMATO BROTH
Provided by Jeanne Thiel Kelley
Categories Potato Tomato Low Fat Low Cal High Fiber Dinner Shrimp Family Reunion Healthy Potluck Bon Appétit Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat. Add onions; sauté until very tender and beginning to brown, stirring often, about 18 minutes. Add garlic and paprika; stir 2 minutes. Stir in tomatoes with juice and cook until very thick, stirring frequently, about 30 minutes. Stir in rosemary and crushed red pepper. Add wine and cook until liquid evaporates completely, stirring often, about 10 minutes. Stir in clam juice, then 3 cups water. DO AHEAD: Broth can be made 1 day ahead. Cool, then cover and chill.
- Bring broth to boil. Add potatoes; simmer until almost tender, about 5 minutes. Add shrimp; simmer until just cooked through, about 5 minutes longer. Season with salt and pepper.
SHRIMP & TOMATOES IN SPICY BROTH
Make and share this Shrimp & Tomatoes in Spicy Broth recipe from Food.com.
Provided by la petite chef
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over med. heat.
- Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, ~1 minute.
- Add the wine and bring to a boil.
- Add tomatoes and juice, lower to simmer. Sim until tomatoes break down and flavors blend, ~10 minutes.
- Add Shrimp and basil to the summering broth. Sim until the shrimp are cooked through, about 2-3 minutes.
- Divide into bowls and serve with bread!
Nutrition Facts : Calories 370, Fat 27.8, SaturatedFat 3.9, Cholesterol 85.8, Sodium 264.6, Carbohydrate 10.2, Fiber 1.9, Sugar 4.8, Protein 11.1
SHRIMP BROTH
Use to make Marque chef Mark Best's "Risotto" with Squid, Shrimp, and Curry Leaves.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add shrimp shells and heads, onion, garlic, celery, carrot, chile, and tomato paste; cook, stirring, until vegetables are golden. Add chicken stock and bring to a simmer; simmer for 30 minutes.
- Strain mixture through a fine mesh sieve into a medium saucepan; discard solids. Place saucepan over medium-high heat and cook until reduced by half. Use immediately or cool and keep refrigerated in an airtight container until ready to use, up to 3 days.
SHRIMP BROTH
Steps:
- Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.
GARLIC CUSTARD WITH SHRIMP AND TOMATO BROTH
Provided by Molly O'Neill
Categories dinner, project, appetizer, main course
Time 2h30m
Yield Four servings
Number Of Ingredients 12
Steps:
- Strain the tomato juice through a sieve lined with a paper towel, stirring occasionally. This will take about 1 1/2 hours.
- Place the milk and garlic in a medium saucepan over medium heat. Bring just to the simmering point and remove from heat. Let stand until cool.
- Meanwhile, place the tomato juice in a nonreactive saucepan and bring to a simmer. Lower the heat, add the shrimp and cook until done, about 1 minute. Season with salt and pepper to taste.
- Spray 4 half-cup ramekins with the olive oil. Whisk the eggs in a large bowl. Whisk in the milk and 1/2 teaspoon salt. Strain through a fine sieve and divide among the ramekins. Bring water in a steamer to a boil and adjust to a low simmer. Place the ramekins in the steamer, cover and steam until set, about 20 minutes.
- Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat. Add the peppers and cook until crisp-tender, about 3 minutes. Rewarm the tomato broth.
- Unmold the custards into the center of 4 shallow soup bowls. Ladle some of the tomato broth around each custard, dividing the shrimp evenly among the bowls. Place the peppers around the custards and sprinkle the top with chives. Serve immediately.
Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH
I love coming inside on a cold day and smelling this comforting seafood stew simmering in the kitchen. -Lydia Becker, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.
Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 121mg cholesterol, Sodium 1005mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.
SHRIMP IN CAJUN BEER BROTH
Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the broth so much that he practically drank it. We put it over bowls of rice to accompany the shrimp, wishing I had a loaf of garlic bread to dip in it. I used red onion because I had it on hand, but any combination of onion, garlic and/or shallot would be delicious! I think I will saute diced celery with the onion mixture next time and add chopped parsley or cilantro at the end for garnish. Very simple, tasty and ready in minutes!
Provided by c.walsh
Categories Cajun
Time 11m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute garlic, onion and shallot in melted butter along with salt, pepper, thyme, celery seed, rosemary and bay leaves until translucent.
- Add shrimp and cook 2-3 minutes as they turn pink.
- Pour in beer, add worchestireshire, hot sauce and cajun spices. Cook 2-3 minutes more until completely pink.
Nutrition Facts : Calories 641.1, Fat 43.5, SaturatedFat 19.1, Cholesterol 414.2, Sodium 1371, Carbohydrate 10.7, Fiber 0.7, Sugar 2.3, Protein 47.3
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