Shrimp And Fingerlings In Tomato Broth Recipes

SHRIMP AND FINGERLINGS IN TOMATO BROTH

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.

SPICY SHRIMP BROTH

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.

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

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.

TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
• Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
• Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
• Serve over cooked pasta and garnish with additional chopped fresh basil

FRESH TOMATO SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
• In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
• Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.

GARLIC CUSTARD WITH SHRIMP AND TOMATO BROTH

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.

SHRIMP BROTH

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.

HOT AND SOUR TOMATO BROTH WITH SHRIMP

Steps:

• Soak the tamarind pulp in six cups of very hot water (bring it to a boil and then pour it over the tamarind) for 20 minutes and crush it with the back of a spoon to make a pulp.
• Marinate the shrimp in lemon juice and a pinch of salt. Set aside in the fridge.
• In a deep soup pot, heat the vegetable oil on medium heat and add the mustard and cumin seeds, fenugreek, curry leaves and garlic, and cook 3-4 minutes. As soon as the mustard seeds begin to pop and crackle out of the pan, add the asafetida, tomatoes and green chilies. Stir for a couple minutes and then add the curry powder. Be careful as the mustard seeds will pop out of the pan!
• After about 4-5 minutes, when the tomatoes have started to wilt and become soft, pour in the strained tamarind gravy.
• Stir in the jaggery piece and the fish sauce, and heat for about 10 minutes. Make sure the jaggery dissolves completely. Adjust salt, if needed. Once the oil begins to separate, and little pools of oil form on the surface, add the shrimp and cook until just opaque, 2 to 3 minutes. Do not overcook the shrimp!
• Remove from the heat and stir in the cilantro. Serve piping hot in bowls.

SHRIMP & TOMATOES IN SPICY BROTH

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!

MUSSELS, CLAMS AND SHRIMP IN SPICY TOMATO BROTH

Steps:

• In a large, wide pot, heat the oil over a medium flame. Add the garlic, bay leaf, and red pepper flakes, and sauté until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer.
• Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp to the simmering tomato broth, and simmer until the shrimp are just cooked through, about 1 1/2 minutes. Stir in the basil. Remove the bay leaf. Divide the shrimp and tomato broth among the bowls, and serve with the warm bread.