Shrimp In Fire Roasted Tomato Sauce Recipes

CREAMY FIRE-ROASTED TOMATO & PESTO SHRIMP CAPELLINI

Steps:

• Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add shrimp and garlic; cook 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
• Place tomatoes, whipping cream, pesto and salt in skillet; mix well. Bring to a boil. Reduce heat to medium-low; simmer, stirring frequently, 8 to 10 minutes until sauce thickens. Remove from heat; stir in shrimp.
• Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.

FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
• Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE

Steps:

• Preheat oven to 400 degrees F.
• Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin.
• Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
• In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
• Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons.

SHRIMP IN FIRE-ROASTED TOMATO SAUCE

Steps:

• Fill large pot with water (about 2" from top) and 2 pinches of sea salt. Bring to boil. While waiting for water to boil: Heat oil in 9"saute' pan, add pancetta and cook till pieces separate and are a little crispy. Add onions and garlic and cook till translucent. Add tomatoes and pepper. Simmer sauce, stirring occasionally. By now the water is boiling, add the pasta and cook for APPROXIMATELY 4 minutes. After 4 minutes: Add shrimp to tomato sauce and turn off heat on shrimp. Don't worry there is enough heat to cook them to perfection. By the time the pasta's done the shrimp will be also. Continue cooking pasta for another 4 + minutes. Pull out a noodle and taste it. It should not crunch, it shouldn't be mushy. If need cook for another 2 minutes and test again. Drain pasta, and put in pasta bowl. Add 1/2 the tomato/shrimp sauce and stir in. Serve up and top servings with rest of sauce and grate some cheese over the top. Serve immediately

WHITE WINE MARINATED SHRIMP WITH FIRE ROASTED TOMATO CREAM SAUCE

Steps:

• Shrimp:.
• Mix all ingredients in a bowl. Cover, refrigerate for at least an hour.
• After marinating, heat skillet over medium high heat. Add shrimp and marinade. Cook shrimp 5-7 minutes, or until pink on the outside, white on the inside. Set aside.
• Tomato Cream Sauce:.
• Heat oil on medium high heat. Saute garlic until fragrant.
• Add can of tomatoes, white wine, and remaining ingredients.
• Cook until cream begins to thicken sauce.
• Pour sauce into a blender and puree until smooth.
• Transfer sauce back to pot, hold on low heat.
• Pasta:.
• Heat water to rapid boil with salt and bay leaves. Add pasta.
• Cook 5-7 minutes, or until al dente, or tender.
• Drain pasta, removing bay leaves.
• Add all components(shrimp, sauce, and pasta) together. Serve with garlic bread, and top pasta with fresh grated parmigiana and red pepper flakes.

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE

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 & TOMATO LINGUINE TOSS

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, cook shrimp and garlic in oil over medium heat until shrimp turn pink. Add the tomatoes, basil and pepper. Bring to a boil; cook and stir for 1-2 minutes or until heated through., Drain linguine; toss with tomato mixture. Sprinkle with feta and additional basil if desired.

FIRE ROASTED SHRIMP VERACRUZ

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
• Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.

SHRIMP FRA DIABLO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
• Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

SEAFOOD TRIO WITH FIRE ROASTED TOMATO GARLIC SAUCE

Steps:

• add onion to olive oil over medium heat.
• cook until translucent.
• add garlic and cook for 1-2 minutes.
• add tomatoes and chicken stock.
• bring to a boil.
• add seafood to pot and cover.
• cook for 5-6 minutes or until mussels have opened and shrimp and scallops are opaque.

SHRIMP FETTUCCINE WITH NO-COOK TOMATO SAUCE

Steps:

• In a large bowl, combine the tomatoes, green onions, basil, garlic and 1 tablespoon oil; toss lightly. Add salt and pepper to taste. Let stand for 15 minutes, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink; add to sauce. , Drain fettuccine; transfer to a platter. Top with sauce; sprinkle with cheese if desired.

COLD SHRIMP SALAD

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

SHRIMP AND GRITS WITH ROASTED TOMATO, FENNEL AND SAUSAGE

Steps:

• For the roasted tomato: heat oven to 450 degrees. Toss tomato halves in a bowl with garlic, olive oil, salt and pepper. Transfer, cut side up, to a baking sheet. Roast until collapsed and lightly browned, 25 to 30 minutes, and set aside.
• For the fennel: In a small saucepan, combine the fennel, half of the reserved fronds, and just enough broth or water to cover. Add butter and season with salt and white pepper. Bring to a boil, reduce heat to very low, and simmer until tender when pierced by a fork, 8 to 10 minutes. Transfer fennel to a plate, discard cooked fronds and reserve cooking liquid.
• For the grits: Follow package instructions for cooking the grits, seasoning with salt to taste, and adding the bay leaf halfway through cooking. At the end of cooking, mix grits with butter, cream cheese, white pepper, lemon juice and hot sauce. Adjust salt as needed. About 15 minutes before the grits are finished cooking, prepare the shrimp and assemble the dish.
• For shrimp and assembly: Place a large sauté pan over medium heat, and add the oil. When the oil is shimmering, add the shrimp in a single layer. When they are seared on one side, about 1 minute, turn them to sear on the other side. Add fennel, sausage, roasted tomatoes and 1 1/2 cups of the reserved fennel cooking liquid. Bring to a simmer and season with lemon juice, hot sauce and salt. If the mixture seems dry, add more fennel cooking liquid as desired. Add chopped parsley, and toss to mix.
• To serve, place equal portions of grits on four rimmed plates or shallow soup plates. Divide the shrimp stew among the plates, garnish with remaining fennel fronds and serve.