Shrimp Spicy Tomato Sauce Recipes

SHRIMP IN SPICY TOMATO SAUCE

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.

SHRIMP IN SPICY TOMATO SAUCE

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.

SHRIMP IN SPICY LIME SAUCE

Steps:

• In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chile flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
• Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.

PENNE WITH SHRIMP AND SPICY TOMATO SAUCE

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.

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE

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.

SPICY SHRIMP AND TOMATO SCAMPI

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.

SHRIMP & SPICY TOMATO SAUCE

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.

SPICY ISLAND SHRIMP

Steps:

• In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.

ROCK SHRIMP PASTA WITH SPICY TOMATO SAUCE

Steps:

• Set a fine-mesh sieve over a medium bowl. Working over sieve, squeeze tomatoes to release juices and break up flesh. Let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
• Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium. Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5-8 minutes. Transfer fennel mixture with a slotted spoon to a small bowl.
• Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5-10 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. Thin sauce with more pasta cooking liquid if needed; season with salt. Remove from heat; add butter and toss to combine. Season with more salt if needed.
• Divide pasta among bowls. Top with fennel fronds and remaining chile and drizzle with oil.

SPICY TOMATO SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In a small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened., Drain fettuccine; stir into skillet. Sprinkle with basil just before serving.