Marinated Shrimp Onion And Tomato Tart Recipes

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.

TOMATO & CARAMELISED ONION TART TATIN

Steps:

• Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
• For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
• For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
• Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
• Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.

EASY SHRIMP AND TOMATOES

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.

SIMPLE MARINATED SHRIMP

Steps:

• In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
• Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
• Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
• Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
• Remove the shrimp and place in a small bowl to the side.
• Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
• Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
• Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
• Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
• Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
• Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
• Enjoy!

MARINATED SHRIMP

Steps:

• Combine all ingredients except shrimp in large bowl.
• Add shrimp and toss to coat.
• Cover and refrigerate 4 to 6 hours or overnight.
• Transfer shrimp mixture to serving bowl and serve with toothpicks.

TOMATO AND ONION TART

Steps:

• In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
• Preheat oven to 375°F.
• On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
• Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
• Serve tart warm or at room temperature.

SHRIMP MARINADERS

Steps:

• In a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. Mix thoroughly. Place the chopped onions and shrimp into the oil mixture. Toss to coat evenly. DO NOT use an aluminum mixing bowl! The high acid content in the vinegar could cause a reaction with the aluminum and poison the food.
• Place the mixture in the refrigerator and chill over night.

GRILLED MARINATED SHRIMP

Steps:

• In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
• Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

CITRUS-MARINATED SHRIMP WITH GRILLED-ONION AND ORANGE SALAD

Steps:

• In a medium bowl, combine the orange juice with the garlic, adobo sauce and 1 tablespoon of the lime juice.
• Add the shrimp, season with salt and pepper; let sit at room temperature for only 10 minutes.(If you let it marinate in citrus too long - it will cook itself!).
• Preheat a grill pan.
• Thread the onion slices on skewers to hold them together.
• Brush the onions with some of the olive oil and season with salt and pepper.
• Grill the slices over high heat, turning once, until softened and charred, about 3 minutes per side.
• Let cool slightly, then coarsely chop the onions and transfer them to a medium bowl.
• Add the sliced oranges, chipotles, cilantro and the remaining 1 tablespoon lime juice.
• Season with salt and pepper.
• Drain and thread the shrimp onto 6 metal skewers.
• Brush lightly with the remaining olive oil and grill over moderately high heat, turning occasionally, until charred in spots, about 5 minutes.
• Serve the shrimp with the onion and orange salad.

SHRIMP AND TOMATO TARTLETS

Steps:

• Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
• Remove the dough, and chill for half an hour.
• When the dough is ready, heat the oven to 400 degrees.
• Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
• Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
• Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
• In a mixing bowl, toss the lettuce and vinaigrette.
• Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.

MARINATED SHRIMP AND OLIVES

Steps:

• Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.