Shrimp In A Skillet With Creamy Tomato Ouzo Sauce Recipes

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CREAMY, GARLICKY SHRIMP SKILLET



Creamy, Garlicky Shrimp Skillet image

This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
12 ounces fettucine
3 tablespoons unsalted butter
3 cloves garlic, thinly sliced
One 12-ounce jar roasted red peppers, drained and sliced in 1/2-inch-thick strips
1 teaspoon sweet or smoked paprika
2 cups heavy cream
1 pound medium peeled and deveined shrimp, tails removed
1 1/2 cups grated Parmesan
1 tablespoon fresh flat-leaf parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
  • Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
  • Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE



Quick Sauteed Shrimp in Tomato Garlic Sauce image

Provided by Sunny Anderson

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
3 scallions, finely chopped
3 cloves garlic, sliced into thin slivers
Salt and freshly ground black pepper
4 Roma tomatoes, seeded and chopped
1/4 cup clam juice
2 tablespoons fresh lemon juice
1/2 teaspoon sugar, optional
16 colossal shrimp, shelled and deveined with tail on (about 1 1/4 pounds)

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.

LEMON-GARLIC SHRIMP ORZO SKILLET



Lemon-Garlic Shrimp Orzo Skillet image

You know that phrase, "a little goes a long way?" Well, that absolutely applies to this dish, which tastes rich and buttery but actually only includes 2 tablespoons of butter! The trick is waiting until the end to add the butter when it can enrich the orzo, which has already been flavored by cooking in broth, and the zucchini, which has a naturally buttery taste when sautéed. The shrimp, also added at the end, gets infused with all the flavors already in the pan, so the whole dish is redolent of garlic and butter and only needs a squeeze of lemon and sprinkle of fresh herbs for contrast. Garnishing with a bit of nutty Parmesan takes it all over the top.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large zucchini, cut in half lengthwise and into 1/4-inch slices (about 2 cups)
1/4 teaspoon salt
4 cloves garlic, finely chopped (about 4 teaspoons)
3/4 cup uncooked orzo pasta (about 5 oz)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb uncooked large shrimp (21 to 30 ct), peeled, deveined, tail shells removed
2 tablespoons butter
1/4 cup grated Parmesan cheese
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves, chopped
1 tablespoon finely chopped parsley

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
  • Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
  • Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
  • Stir in cheese, lemon, and thyme; garnish with parsley.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize About 1 Cup, Sodium 460 mg, Sugar 2 g, TransFat 0 g

SHRIMP IN A SKILLET WITH CREAMY TOMATO-OUZO SAUCE



Shrimp in a Skillet with Creamy Tomato-Ouzo Sauce image

Provided by Diane Kochilas

Categories     Milk/Cream     Tomato     Sauté     Shrimp

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 pound large shrimp, heads removed and shelled but with tails attached
Juice of 1 lemon
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 garlic clove, minced
3 large tomatoes, peeled, seeded, and chopped
3 tablespoons ouzo
1/3 cup heavy cream
Salt and freshly ground black pepper to taste

Steps:

  • 1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use.
  • 2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Cook the tomato-onion mixture over medium heat until thick, about 8 minutes. Add the ouzo and let simmer for another 3 minutes. Drain the shrimp and add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot.
  • Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City:
  • • Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores.

SHRIMP IN A SKILLET WITH CREAMY TOMATO-OUZO SAUCE



Shrimp in a Skillet with Creamy Tomato-Ouzo Sauce image

Provided by Diane Kochilas

Categories     Liqueur     Milk/Cream     Tomato     Sauté     Quick & Easy     Shrimp

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 pound large shrimp, heads removed and shelled but with tails attached
Juice of 1 lemon
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 garlic clove, minced
3 large tomatoes, peeled, seeded, and chopped
3 tablespoons ouzo
1/3 cup heavy cream
Salt and freshly ground black pepper to taste

Steps:

  • 1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use.
  • 2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot.
  • Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City:
  • • Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores.

SHRIMP IN COCONUT TOMATO CREAM



Shrimp in Coconut Tomato Cream image

Shrimp simmered in a creamy citrus, coconut milk, and tomato sauce are served over hot rice in this easy but elegant dinner.

Provided by Allrecipes Member

Time 34m

Yield 4

Number Of Ingredients 16

1 tablespoon Melt® Organic Buttery Spread
1 (1 1/2 inch) piece ginger, peeled, minced
2 cloves garlic, minced
1 bunch scallions, thinly sliced
1 jalapeno pepper, seeded, minced
1 ½ teaspoons lemon zest
1 teaspoon fish sauce
½ teaspoon salt
1 pinch Freshly ground pepper
1 (13 ounce) can coconut milk
1 lime leaf
1 (14.5 ounce) can diced tomatoes, drained
3 pounds shrimp, peeled, deveined
1 lime, juiced
¼ cup minced cilantro
4 teaspoons sesame chili oil

Steps:

  • Heat Melt® in large skillet over medium heat until very hot, about 3 minutes. Stir in ginger, garlic, scallions, and jalapeno; cook, stirring constantly, until very fragrant, about 2 minutes. Stir in zest, fish sauce, salt, pepper, coconut milk, lime leaf, and tomatoes. Cook until reduced slightly, about 8 minutes.
  • Stir in shrimp, continue cooking until shrimp is pink and just cooked through, about 5 minutes. Serve atop plain rice; finish with fresh lime juice, cilantro, and sesame chili oil.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 13.2 g, Cholesterol 518.2 mg, Fat 28.7 g, Fiber 4.1 g, Protein 59.7 g, SaturatedFat 19.6 g, Sodium 1251 mg, Sugar 4.3 g

ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA



One-Pot Orzo With Shrimp, Tomato and Feta image

Inspired by a Greek appetizer, shrimp saganaki, this one-pot recipe adds orzo and grape tomatoes to make a complete meal. Blistering the grape tomatoes coaxes out their natural sweetness, which pairs well with the salty feta. For a vegetarian version, skip the shrimp and stir in some spinach or arugula at the end. Warm up leftovers by adding a splash of water to loosen the sauce, then drizzle with olive oil and sprinkle with crumbled feta.

Provided by Yasmin Fahr

Categories     dinner, weekday, seafood, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 large garlic cloves, grated or minced (about 1 1/2 teaspoons)
4 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 teaspoons red-pepper flakes, plus more for serving
Kosher salt and black pepper
1 pound shrimp, peeled, deveined and patted dry
1 pint grape or cherry tomatoes
1 cup orzo
1 (28-ounce) can crushed tomatoes
1/2 cup crumbled feta
1/2 cup roughly chopped fresh flat-leaf parsley leaves and fine stems

Steps:

  • In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
  • In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
  • Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
  • Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
  • Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.

LEMON SHRIMP ORZO



Lemon Shrimp Orzo image

What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. -Aleni Salcedo, East Elmhurst, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
3-1/2 cups reduced-sodium chicken broth
1 pound uncooked whole wheat orzo pasta
1 cup water
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
4 cups fresh arugula
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pitted Greek olives, halved
1-1/2 cups crumbled feta cheese
Fresh basil leaves

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

Nutrition Facts : Calories 367 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein.

SKILLET SHRIMP AND TOMATOES



Skillet Shrimp and Tomatoes image

Quick recipe I found in the paper which was adapted from Everyday Food magazine. Sounds yummy. Test kitchen tip: Always heat cooking oil in the pan before adding other ingrdients, and swirl pan to coat bottom evenly. The oil is hot enough it sizzles when water is sprinkled in or when food is added (to prevent splattering, tip pan away from you to allow oil to pool, and add food to side of pan close to you). Serve over pasta, rice or spinach.

Provided by Oolala

Categories     Vegetable

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 teaspoons olive oil
1 1/2 lbs medium shrimp, peeled, deveined and tails removed
coarse salt
pepper
3 garlic cloves, thinly sliced
1/8 teaspoon dried red pepper flakes
6 plum tomatoes, cored, halved lenghtwise and sliced 1/2-inch thick
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice

Steps:

  • In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
  • Season shrimp with salt and pepper.
  • Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
  • Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
  • Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
  • Season with salt.
  • Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.

Nutrition Facts : Calories 253.1, Fat 8.8, SaturatedFat 1.4, Cholesterol 259.2, Sodium 258.7, Carbohydrate 6.7, Fiber 1.3, Sugar 2.7, Protein 35.7

KRAFT RECIPE MAKERS SHRIMP WITH CREAMY TOMATO SAUCE



KRAFT RECIPE MAKERS Shrimp with Creamy Tomato Sauce image

Shrimp, zucchini, and artichoke hearts are simmered in a creamy, cheesy sauce, served with fettuccine, and topped with fresh basil.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 35m

Yield 6

Number Of Ingredients 7

1 (18 ounce) package KRAFT RECIPE MAKERS Three Cheese Chicken Florentine
½ pound fettuccine, uncooked
1 tablespoon olive oil
2 medium (blank)s zucchini, chopped
1 (10 ounce) package frozen artichoke hearts, thawed
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons chopped fresh basil

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add zucchini and artichokes; cook and stir 2 min. Add shrimp and Simmer Sauce ; cook and stir 5 min. or until shrimp turn pink. Stir in Baking Sauce.
  • Serve with cooked pasta. Top with fresh basil.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 34.8 g, Cholesterol 115 mg, Fat 4.8 g, Fiber 4.2 g, Protein 22.7 g, SaturatedFat 0.8 g, Sodium 145.6 mg, Sugar 2.4 g

OUZO SHRIMP



Ouzo Shrimp image

Seasoned with a spicy tomato sauce, feta cheese, and ouzo, this shrimp dish can serve as a first course or an entrée. I have made this several times as a first course for a Greek-themed dinner and everyone loves it! Originally from a magazine back in the 80's that featured a gourmet Greek dinner menu and recipes.

Provided by Leslie in Texas

Categories     Greek

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1 1/2 cups green onions, chopped
6 garlic cloves, crushed
3 (16 ounce) cans petite diced tomatoes
2/3 cup fresh parsley, chopped
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon sugar
1 1/2 lbs fresh shrimp, shelled and deveined
2 tablespoons fresh lemon juice
1/3 cup ouzo
1/4 cup good quality feta cheese

Steps:

  • Heat oil in a large saucepan over medium-high heat.
  • Add onions and garlic and sauté for 5 minutes, stirring occasionally until the onions are tender but not browned.
  • Stir in tomatoes,parsley,oregano,salt, pepper, and sugar.
  • Simmer, uncovered,over low heat for 30 minutes, stirring occasionally.
  • *Can be made ahead to this point. Cover and refrigerate up to 24 hours.
  • In a large bowl, combine shrimp and lemon juice and toss until well coated; set aside.
  • In a medium saucepan heat 2 quarts of water to boiling.
  • Drain shrimp and drop into boiling water.
  • Return water to a boil (shrimp should just be turning pink); drain shrimp.
  • Place shrimp in a bowl and pour ouzo over them.
  • *Can be prepared ahead to this point. Cover and refrigerate up to 12 hours.
  • In a large skillet heat the tomato sauce.
  • Add cooked shrimp and ouzo; continue cooking just until shrimp are heated through.
  • Transfer to individual ramekins or dishes, sprinkle with cheese, and serve immediately.

Nutrition Facts : Calories 220.2, Fat 9.6, SaturatedFat 2, Cholesterol 133.8, Sodium 626.7, Carbohydrate 14.8, Fiber 3.2, Sugar 7.2, Protein 20

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Ingredient. 1 tablespoon olive oil; 3 shallots (minced or 1/2 cup minced sweet onion) 4 cloves garlic (peeled and minced or pressed for stronger flavor)
From cookingself.com


SHRIMP ORZO IN CREAMY WINE SAUCE - WHATSINTHEPAN
2019-08-08 Fry the shrimp on each side for 1-2 minutes just until cooked through. To make the sauce, add butter to the pan first. Once melted, add onion and garlic and cook until fragrant. Now add wine and cook for a couple of minutes. Next add heavy cream and once the liquid is simmering, add cooked orzo, salt and 1 teaspoon of Italian seasoning.
From whatsinthepan.com


SKILLET SHRIMP WITH TOMATO AND AVOCADO | MEAL PREP ON FLEEK™
Place shrimp in hot pan and cook about 1 minute, then flip the shrimp over. Next add tomatoes, white scallion parts, minced garlic, and minced chipotle – cook everything a minute or two until shrimp turns opaque. Remove from heat and stir in the diced avocados, green scallion parts, lime juice, and cilantro. Plate and serve.
From mealpreponfleek.com


SPICY SHRIMP IN TOMATO SAUCE - BRIGHT ROOTS KITCHEN
2019-09-27 Heat a skillet to medium high heat. Once hot, add olive to the skillet and then add chopped onions. Cook onions (occasionally stirring) for 1-2 minutes until translucent and slightly browned. Add garlic to the pan can cook for 30 seconds. Add tomato sauce, capers, red pepper flakes and 1/4 tsp of salt to the skillet.
From brightrootskitchen.com


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