Shrimp Tomato And Olive Cocktail Recipes

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
• Add shrimp; sprinkle with salt and pepper.
• Sauté shrimp until just opaque in center, about 3 minutes.
• Transfer shrimp to large bowl.
• Add lime juice and lime peel to skillet, using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl.
• Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes.
• Add tomatoes, olives, and cilantro.
• Cover and refrigerate at least 1 hour and up to 2 hours.
• Divide cocktail mixture among Martini glasses; garnish with lime wedges.

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime juice and lime peel to skillet. Using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl. Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes. Add tomatoes, olives, and cilantro. Cover and refrigerate at least 1 hour and up to 2 hours.
• Divide cocktail mixture among Martini glasses; garnish with lime wedges.

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
• Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

Steps:

• Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
• Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
• Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.

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.

Steps:

• Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
• 2. Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.