Shrimp With Sun Dried Tomato Sauce Recipes

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SHRIMP WITH SUN-DRIED TOMATOES



Shrimp With Sun-Dried Tomatoes image

Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

Provided by Mark Bittman

Categories     seafood, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
1/2 cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil

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



Sauteed Shrimp with Sun-Dried Tomatoes, Artichokes, Lemon and Basil image

I love shrimp! I am like Bubba Gump in Forrest Gump. Fried! Broiled! Steamed! Sauteed! Just about any way is good for me. This is a simple recipe that's similar to shrimp scampi. The artichokes and sun-dried tomatoes with the basil and lemon make for a killer sauce over linguini or serve it with some toasted baguette to mop it up. Just don't let the sauce go to waste!

Provided by Josh Capon

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 pound U-12 (under 12 per pound) shrimp, peeled and deveined
1/2 red onion, sliced
4 cloves garlic, sliced
1 cup sun-dried tomatoes in oil, chopped
1 cup artichoke hearts in brine, drained (brine reserved) and quartered
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1 pinch crushed red pepper
1 lemon, halved
2 tablespoons unsalted butter, optional
1 bunch fresh basil, stemmed and chopped or thinly sliced
Cooked linguini or toasted baguette, for serving

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.

TORTELLINI & SHRIMP SKEWERS WITH SUN-DRIED TOMATO SAUCE



Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce image

These fresh skewers and tasty sauce will have guests nibbling all night! -Cacie Biddle, Bridgeport, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 32 appetizers.

Number Of Ingredients 15

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup fresh basil leaves
1/4 cup oil-packed sun-dried tomatoes
1/4 cup reduced-fat mayonnaise
1/4 cup 2% milk
2 garlic cloves
1/2 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
SKEWERS:
1 package (9 ounces) refrigerated spinach tortellini
2 tablespoons olive oil
1 pound peeled and deveined cooked shrimp (31-40 per pound)
32 frilled toothpicks

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.

Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

SHRIMP WITH SUN-DRIED TOMATO SAUCE



Shrimp With Sun-Dried Tomato Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 2 servings

Number Of Ingredients 8

1 pound medium to large shrimp
1 cup chicken stock, preferably homemade
2 tablespoons pumate (sun-dried tomato puree)
1 large tomato, peeled, seeded and chopped (or canned, with 1/4 cup juice)
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon, chervil or parsley

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.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 1487 milligrams, Sugar 5 grams, TransFat 0 grams

GARLIC SHRIMP & SUN-DRIED TOMATOES



Garlic Shrimp & Sun-Dried Tomatoes image

This quick and easy tapa is full of Mediterranean flavor and bright colors. Garlic and sun-dried tomatoes bring out the best in the ingredients.

Provided by Lisa & Tony Sierra

Categories     Appetizer

Time 20m

Yield 4

Number Of Ingredients 6

1 lb. raw shrimp
3 cloves garlic
1/4 c. fresh basil
4 tbsp. virgin olive oil
1/2 c. sun-dried tomatoes in oil
Salt to taste

Steps:

  • Peel the shrimp, rinse and pat dry. Set aside.
  • Chop basil leaves and set aside.
  • Peel and slice the garlic. Pour the olive oil into a small frying pan and heat on medium. When hot, add garlic to the pan and sauté, stirring often.
  • Add the tomatoes and continue to sauté for 2 to 3 minutes. Remove tomatoes and garlic from pan, leaving the oil.
  • Raise heat on pan to medium-high. Sauté shrimp in same oil, until they are cooked and turn pink. Return the garlic and tomatoes to pan and stir.
  • Mix in the chopped basil and cook for 1 minute. Serve immediately with bread.

Nutrition Facts : Calories 233 kcal, Carbohydrate 5 g, Cholesterol 143 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, Sodium 824 mg, Sugar 0 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g

GRILLED SHRIMP WITH SUN-DRIED TOMATOES



Grilled Shrimp with Sun-Dried Tomatoes image

Provided by Food Network

Time 2h25m

Yield 12 buffet servings

Number Of Ingredients 10

2 pounds medium shrimp, shelled and butterflied
1/2 teaspoon salt and pepper
1 tablespoon finely-minced garlic
1 (2-ounce) tin flat fillets of anchovies
1 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons toasted pine nuts
1/2 cup marinated sun-dried tomatoes, cut into large shreds
1/4 cup capers
1/2 cup torn basil leaves, firmly packed

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-BASIL SAUCE



Shrimp With Sun-Dried Tomato-Basil Sauce image

Make and share this Shrimp With Sun-Dried Tomato-Basil Sauce recipe from Food.com.

Provided by threeovens

Categories     < 60 Mins

Time 40m

Yield 3 portions, 3 serving(s)

Number Of Ingredients 12

1 cup pasta
3/4 lb large shrimp, thawed if frozen
6 ounces sun-dried tomatoes
4 plum tomatoes, finely diced
2 garlic cloves, minced
1 bunch fresh basil, chopped
1 red onion, diced
2 tablespoons olive oil
1/4 cup balsamic vinegar
1/2 cup low-sodium tomato juice
2 tablespoons fresh lemon juice (1 lemon)
fresh ground black pepper

Steps:

  • Cover sun-dried tomatoes with hot water and allow to soak 5 to 10 minute. Once reconstituted, julienne (cut into strips) and set aside; reserve soaking liquid. Cook pasta according to package directions. Strain and set aside.
  • In a large skillet, heat oil over medium heat. Saute garlic and onions for 1 or 2 minutes. Add shrimp and brown 1 to 2 minutes. Add diced tomatoes, sun-dried tomatoes along with reserved soaking liquid, tomato juice, and balsamic vinegar. Heat to a simmer. Add pasta, basil; return to simmer.
  • Once hot, remove from heat, add lemon and add pepper to taste.

Nutrition Facts : Calories 507.1, Fat 13.4, SaturatedFat 2, Cholesterol 172.8, Sodium 1401, Carbohydrate 66.3, Fiber 9.9, Sugar 27.6, Protein 36.7

SHRIMP WITH SUN-DRIED-TOMATO BARBECUE SAUCE



Shrimp With Sun-Dried-Tomato Barbecue Sauce image

This is a spicy shrimp dish that goes great with crusty bread to sop up all the sauce. The recipe has a recommendation to serve it with either beer or an Italian Frascati wine. This was given to me by my father's receptionist out of one of her favorite cookbooks (sorry, I don't know the name of it). If I want to save time, I will add pre-cooked shrimp to the sauce and heat them through. This lets you skip the oven step completely.

Provided by jnpj7468

Categories     High Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup sun-dried tomato
3 tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 teaspoon salt
2 tablespoons cooking oil
3 garlic cloves, minced
2 jalapeno peppers, seeds and ribs removed, minced
1 teaspoon minced fresh ginger
2 teaspoons chili powder
1 1/4 teaspoons fresh ground black pepper
1/4 lb butter
2 lbs large raw shrimp, shelled

Steps:

  • Preheat oven to 425.
  • Put the sun-dried tomatoes, Worcestershire sauce, lemon juice, and salt into a blender. Blend to a coarse puree.
  • In a medium saucepan, heat the oil over low heat. Add the garlic, jalapeños, and ginger and cook, stirring, for 3 minutes. Add the chili powder and black pepper and cook, stirring, for 30 seconds longer. Add the butter and melt. Remove the pan from the heat and stir in the tomato mixture. Add the shrimp and stir to combine.
  • Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer. Bake the shrimp until just done, about 11 minutes.

Nutrition Facts : Calories 543, Fat 34.2, SaturatedFat 16.3, Cholesterol 406.1, Sodium 1361.1, Carbohydrate 11.2, Fiber 1.7, Sugar 4.3, Protein 47.8

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