Shrimp In Spicy Tomato Sauce Recipes

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SHRIMP IN SPICY TOMATO SAUCE



Shrimp in Spicy Tomato Sauce image

The jalapeno pepper gives a spicy kick to this shrimp dish. Make sure you discard the hot pepper's seeds if you don't want to make it too hot!

Provided by Andrei Gusty

Categories     Fish & seafood, gluten-free, hot & spicy, low calorie, low carb, Main course, nut-free

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons of butter
1 onion, chopped
1 celery stick, thinly sliced
1 red bell pepper, chopped
5 mushrooms, sliced
1 cup canned tomatoes
1 cup heavy cream
1 pound shrimp
1 jalapeno, seeded and finely chopped
1 tablespoon lemon juice
1 tablespoon fresh basil leaves, chopped
salt
pepper

Steps:

  • Melt the butter in a skillet over medium-high heat.
  • Add the onion, celery, bell pepper, and mushrooms. Stir and cook until soft, about 4 minutes.
  • Add the canned tomatoes, reduce the heat and simmer about 5 minutes, until the sauce thickens slightly.
  • Add the heavy cream, shrimp, jalapeno, and lemon juice. Stir and simmer for 7 minutes.
  • Add fresh basil, salt, and pepper to taste.

Nutrition Facts : Calories 290 calories, Protein 25 grams, Fat 18 grams, Carbohydrate 9 grams

SPICY SHRIMP AND TOMATO SCAMPI



Spicy Shrimp and Tomato Scampi image

A twist on shrimp scampi that I threw together for my hungry husband one day, made with things I had in the cupboard. It went over so well that it is a regular at our house now.

Provided by Rachel Timmerman

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 35m

Yield 4

Number Of Ingredients 12

4 cups penne pasta
5 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, diced
1 (16 ounce) can diced tomatoes with green chilies, drained
½ lemon, juiced
1 pound uncooked medium shrimp, peeled and deveined
¼ cup chopped fresh parsley
salt, to taste
ground black pepper, to taste
1 pinch crushed red pepper flakes, or to taste
1 teaspoon grated Parmesan cheese, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 61.9 g, Cholesterol 173 mg, Fat 10 g, Fiber 4.3 g, Protein 34.3 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 6.3 g

SHRIMP & SPICY TOMATO SAUCE



Shrimp & Spicy Tomato Sauce image

Find another excuse to enjoy shrimp with our Shrimp & Spicy Tomato Sauce recipe. Serve our Shrimp & Spicy Tomato Sauce over rice or your favorite pasta.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, 1 cup each

Number Of Ingredients 12

2 lb. uncooked deveined peeled medium shrimp
1/4 cup KRAFT Zesty Italian Dressing
1 large onion, chopped
1 large green pepper, chopped
3 cloves garlic, minced
1 can (8 oz.) tomato sauce
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1 jar (4 oz.) chopped pimentos, undrained
1 Tbsp. HEINZ Apple Cider Vinegar
1 Tbsp. hot pepper sauce
1-1/2 tsp. ground black pepper

Steps:

  • Cook and stir shrimp in dressing in large nonstick skillet on medium-high heat 2 min. Stir in onions, peppers and garlic. Cook 5 min. or until shrimp turn pink and onions are tender, stirring frequently.
  • Add tomato sauce, wine, parsley, pimentos with their liquid, the vinegar, hot pepper sauce and black pepper; stir. Cover. Reduce heat to low; simmer 15 min.

Nutrition Facts : Calories 190, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 190 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

SHRIMP IN SPICED TOMATO SAUCE



Shrimp in Spiced Tomato Sauce image

This sauce gets a nice kick from ginger and coriander for a light meal that's short on calories but heavy on flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 medium white onion, cut into medium dice
1 tablespoon plus 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
1 teaspoon finely grated lemon zest
1 can (28 ounces) whole peeled tomatoes
Coarse salt and ground pepper
1 pound large frozen raw shrimp (peeled and deveined)
Chopped cilantro, for serving
Couscous (optional), for serving

Steps:

  • In a medium saucepan, heat oil over medium. Add onion and ginger; cook until onion is softened, about 3 minutes. Add coriander, cayenne, and lemon zest; cook, stirring frequently, until fragrant, about 2 minutes.
  • Add tomatoes, breaking them up as you go. Bring mixture to a boil; reduce to a simmer and cook 10 minutes. Season tomato sauce with salt and pepper and let cool to room temperature.
  • Place shrimp in a 1-gallon freezer bag and pour cooled tomato sauce on top. Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months.
  • To serve, thaw shrimp mixture in refrigerator overnight. Transfer to a medium saucepan and bring to a simmer over medium-high; cook until sauce is hot and shrimp are opaque throughout, about 3 minutes. Serve sprinkled with cilantro, with couscous alongside if desired.

SHRIMP IN SPICY TOMATO SAUCE



Shrimp in Spicy Tomato Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound medium shrimp
2 teaspoons coarse salt
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, finely chopped
1 cup canned Italian plum tomatoes, drained and chopped
1/2 cup dry white wine
1/4 teaspoon dried red pepper flakes
Freshly ground pepper to taste

Steps:

  • Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
  • Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
  • Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP IN SPICY TOMATO SAUCE (GAMBAS PACO ALCALDE)



Shrimp in Spicy Tomato Sauce (Gambas Paco Alcalde) image

Tapas by Penelope Casas. Inspired by a dish served at Paco Alcalde in Little Barcelona. Also called Andalusian-style shrimp.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
3 tablespoons finely chopped onions
1 garlic clove, minced
1 teaspoon flour
1 tablespoon sweet paprika, preferably Spanish smoked
1/4 cup tomato sauce
1/4 cup dry white wine
1/4 cup fish stock or 1/4 cup clam juice
1/2 dried red chili pepper, seeded (Spanish guindilla or guajillo)
1 1/2 teaspoons fresh thyme
1/2 bay leaf
1 tablespoon minced fresh parsley
kosher salt or sea salt
fresh ground black pepper
1 pinch sugar
1/2 lb shrimp, peeled and deveined (use small to medium size shrimp)

Steps:

  • Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
  • Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
  • Cover and cook slowly for 20 minutes.
  • In a separate skillet, heat remaining oil until it is very hot.
  • Add in the shrimp; stir-fry quickly over high heat for 1 minute.
  • Add shrimp to tomato sauce and continue cooking for 4-5 minutes.

Nutrition Facts : Calories 152, Fat 8.1, SaturatedFat 1.2, Cholesterol 86.5, Sodium 189.5, Carbohydrate 4.7, Fiber 1.1, Sugar 1.3, Protein 12.6

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE



Shrimp and Peppers in Spicy Tomato Sauce image

Categories     Onion     Pepper     Tomato     Low Cal     Shrimp     Gourmet

Yield Serves 6

Number Of Ingredients 19

3 tablespoons olive oil
2 1/2 tablespoons all-purpose flour
1 1/2 cups chopped onion (about 1 large)
3 large garlic cloves, minced
4 cups hot water
an 8-ounce can tomato sauce (about 3/4 cup)
2 tablespoons chili powder
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon Angostura bitters
1/2 teaspoon cayenne
1 teaspoon black pepper
3 yellow bell peppers, cut into 1/2-inch-wide strips
3 red bell peppers, cut into 1/2-inch-wide strips
2 1/2 pounds jumbo shrimp (about 36), shelled, leaving tail and last shell section intact, and deveined
1/4 cup fresh lemon juice
Accompaniment: basmati rice with mustard seeds and golden raisins
Garnish: 2 tablespoons minced fresh parsley leaves

Steps:

  • In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes. Add onion and cook,stirring occasionally, until softened. Stir in garlic and cook,stirring, 1 minute. Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes. Season sauce with salt. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
  • Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover. Boil sauce, stirring, until thickened. Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well. Serve shrimp and peppers over rice and sprinkle with parsley.

PENNE WITH SHRIMP AND SPICY TOMATO SAUCE



Penne With Shrimp and Spicy Tomato Sauce image

Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients(see Variations). One variation is vegetarian. With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example. Notes: I use fresh tomatoes instead of canned.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1 tablespoon lemon juice
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
3/4 cup canned crushed tomatoes in puree
1/3 cup cilantro or 1/3 cup parsley, chopped
3/4 lb penne rigate
1 lb medium shrimp, shelled

Steps:

  • In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
  • In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
  • Variations:.
  • Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
  • Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
  • Penne with Grilled Vegetables and Spicy Tomato Sauce;In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.

Nutrition Facts : Calories 564.3, Fat 17.1, SaturatedFat 2.5, Cholesterol 172.8, Sodium 465.8, Carbohydrate 66.2, Fiber 3.2, Sugar 1.7, Protein 34.6

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