Shrimp With Sun Dried Tomato Barbecue Sauce Recipes

GRILLED SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water.
• Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil.

SHRIMP WITH SUN-DRIED TOMATO SAUCE

Steps:

• Peel the shrimp, setting aside the shells. Place the shrimp in a bowl of cold, well-salted water. Refrigerate. Put the shells in a saucepan with the chicken stock and 1 cup of water and simmer for 20 minutes.
• Meanwhile, combine the sun-dried tomato puree, tomato and butter in a blender. Puree until smooth. Place in a small bowl and refrigerate.
• Strain the stock (discarding the shrimp shells) and combine with the tomato sauce in a small saucepan. Simmer gently until thickened and reduce to 1 cup. Season to taste with salt and pepper.
• Heat the oil in a heavy skillet. Drain the shrimp and pat them dry with paper towels. Season to taste with salt and pepper. Roast over high heat until barely cooked. Remove from heat and drain on paper towels.
• Place a few spoonfuls of sauce in the center of two heated plates. Arrange the shrimp in a spokelike fashion around the sauce. Top with tarragon, chervil or parsley and serve.

TORTELLINI & SHRIMP SKEWERS WITH SUN-DRIED TOMATO SAUCE

Steps:

• Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small bowl; refrigerate, covered, until serving., Cook tortellini according to package directions. Drain; rinse with cold water and drain again. Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.

SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
• Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
• Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL

Steps:

• Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
• Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
• Toss with linguine or serve in a bowl with some toasted baguette.

GARLIC SHRIMP WITH SUN DRIED TOMATO, FRESH MOZZERELLA OVER FUZIL

Steps:

• If frozen shrimp is used, need to run under warm water to slightly defrost and be able to take of the shells If fresh just rinse under warm water.
• If they are 30/40 count then I would suggest cut them in half for better cooking and presentation.
• Fill a pasta pan with water 1/2 and once a rolling boil add a pinch of salt and the fusilli pasta after you have snapped it in half for better cooking.
• Mince the garlic and add to frying pan that his med to high heat and lightly coated with olive oil.
• Add the shrimp with the garlic.
• Turn constantly to be sure all shrimp is cooked so no pink is left and immediately add 1/2 cup of the chicken broth.
• Let simmer about 5 minutes.
• Take about 5 oz of the sun dried tomato and add to the shrimp cooking in the pan.
• Add more chicken broth if needed.
• Once the pasta is al dente you can drain it and pour into the pan over the shrimp and sun dried tomato sauce.
• Take the mozzarella cheese and cut into bite size cubes and add to pan and toss altogether.
• Pour pasta mixture evenly into 4 serving bowls and ENJOY !