EASY SHRIMP AND TOMATOES
This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
- Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
- Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.
Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g
SAVORY TOMATO-BRAISED TILAPIA
I shared this recipe with my bunco group and now one of my friends makes it all the time. I think that's the perfect testament to just how good this dish is. -Nancy Shively, Shorewood, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.
Nutrition Facts : Calories 254 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 740mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE
A simple, elegant shrimp dish with fresh basil and tomato featuring a flavorful garlic butter sauce served over delicate angel hair pasta.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Saute Express® Saute Starter
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
- Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
- Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
- Serve over cooked pasta and garnish with additional chopped fresh basil
Nutrition Facts : Calories 799.3 calories, Carbohydrate 36.1 g, Cholesterol 296.8 mg, Fat 62.2 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 30.8 g, Sodium 864.1 mg, Sugar 2.7 g
POP'S TOMATO-BRAISED SARDINES
My husband spent 2 years in the Philippines as a missionary. Along with his life-changing experience, he brought home a rich culinary repertoire that he incorporated into our family recipes. He passed away in 2016, and these recipes have become things our children treasure. They are part of the memories and fabric that keep his memory bright and alive. Here is "ginisang sardinas" which is a wonderful way to use canned sardines. This is usually eaten spooned over rice per each individual's desire/taste.
Provided by Diana71
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.
- While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.
- Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.
- Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.
- Pour remaining lime juice over the sardines and serve.
Nutrition Facts : Calories 589.4 calories, Carbohydrate 18.1 g, Cholesterol 161 mg, Fat 40.7 g, Fiber 4 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 1150.4 mg, Sugar 3.2 g
TOMATO TOAST WITH BUTTERED SHRIMP
Crisp, golden-brown toast is the perfect bed for impossibly ripe tomatoes, made even better when topped with saucy, garlicky shrimp. These fully assembled tomato toasts may require a knife and fork to properly tackle, but they are also wonderful eaten with your hands. Keeping the tails on the shrimp makes for a festive presentation, but feel free to remove them so you don't have to deal with them as you eat.
Provided by Alison Roman
Categories dinner, lunch, quick, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Finely chop 2 cloves of garlic and add to a small bowl with parsley; season with salt and pepper and set aside. Thinly slice remaining 4 garlic cloves; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bread and toast until golden brown on one side, 2 to 3 minutes. Turn bread, adding another drizzle of olive oil as needed and toast on the other side, another 2 to 3 minutes. Transfer to a large serving platter and set aside.
- Heat butter and remaining 2 tablespoons olive oil in the same skillet. Add the sliced garlic and season with salt and pepper. Cook, swirling skillet occasionally, until the butter starts to brown and the garlic is golden, 2 to 3 minutes.
- Add shrimp and season with salt and pepper. Cook, tossing occasionally, until shrimp are bright pink and just cooked through, 3 to 4 minutes. Add white wine, if using, and let cook for a minute or two, just to take the edge off the wine (don't reduce so much that you lose that sauciness, though). Remove pan from heat.
- Place tomatoes on top of toast and sprinkle with half of the parsley-garlic mixture. Spoon shrimp and any buttery sauce in the skillet over the tomatoes and toast. Finish with remaining parsley-garlic mixture and serve with lemon wedges alongside.
TOMATO BRAISED STEAK
Make and share this Tomato Braised Steak recipe from Food.com.
Provided by Irmgard
Categories Steak
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the steak into 4 portions and sprinkle with a pinch of salt.
- In a large skillet, heat 1 tablespoons oil over medium-high heat.
- Brown the steak on both sides and transfer to a casserole dish.
- Pour off any fat.
- Add the rest of the oil to the pan.
- Fry the garlic with a pinch of salt and 1/4 to 1/2 teaspoons red pepper flakes over medium heat until fragrant, about 30 seconds.
- Add the wine, tomatoes and rosemary, scraping up any brown bits and breaking up the tomatoes with a spoon.
- Pour the tomato/wine mixture over the steak.
- Cover tightly and bake in a 350 degree F oven for 1-1/2 to 2 hours.
- Remove the steak from the pan and transfer to a warm serving dish.
- Cook the liquid over medium-high heat, stirring occasionally, until reduced to the desired consistency.
- Spoon over the steak.
GARLIC-AND-HERB-BRAISED SQUID
Categories Garlic Tomato Braise Dinner Squid White Wine Healthy Gourmet New York Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Rinse squid under cold water and pat dry. Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
- Chop enough parsley to measure 2 tablespoons and reserve. Chop remaining parsley and garlic together. Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes. Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute. Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes. Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.
- Season with additional salt and pepper and stir in reserved parsley.
TOMATO-BASIL SHRIMP SKEWERS
I promise you that these are THE best, most perfectly seasoned shrimp you will ever eat. My husband doesn't normally care for shrimp, but he raves over these! -Jennifer Fulk, Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; refrigerate for up to 30 minutes. , Drain and discard marinade. Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, turning once.
Nutrition Facts : Calories 218 calories, Fat 13g fat (2g saturated fat), Cholesterol 224mg cholesterol, Sodium 302mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
SHRIMP BRAISED IN COCONUT MILK
Categories Braise Quick & Easy Coconut Shrimp Gourmet
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Peel and devein shrimp and reserve shells. In a small saucepan simmer shells in 2 cups water 15 minutes and pour shrimp broth through a sieve into a large measuring cup. Discard shells.
- While shells are simmering, in a bowl combine shrimp, lime juice, and salt to taste and chill, covered. Chop garlic and thinly slice bell pepper, and onion in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Drain, seed, and chop tomatoes.
- Add flour to onion mixture and cook, stirring, 1 minute. Stir in tomatoes, coconut milk, and 1 cup shrimp broth (reserving remainder for another use if desired) and simmer, stirring occasionally, until vegetables are soft, about 20 minutes. Add shrimp to vegetable mixture and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
- Sprinkle shrimp mixture with scallions and cilantro and serve over rice.
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