LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES
Provided by Virginia Willis
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
- Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
- Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.
ZIBDIYIT GAMBARI (SPICY SHRIMP AND TOMATO STEW)
This astonishingly simple stew, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip. You'll mash together garlic, dill and jalapeños using a mortar and pestle and cook them in tomato sauce to add depth. Once the stew thickens, stir in the shrimp until they turn flushed and tender. To serve, drizzle with extra-virgin olive oil and dot with toasted sesame seeds and verdant flecks of parsley.
Provided by Mayukh Sen
Categories dinner, easy, quick, weekday, seafood, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the tomatoes and their juices; 1 teaspoon sugar; the cumin, caraway seeds and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.
- Meanwhile, mash the jalapeño, garlic, dill and 1/2 teaspoon salt together using a mortar and pestle for a few minutes. Alternately, finely chop them together on a cutting board, then mash them by pressing back and forth using the flat side of your knife until a paste forms. (Both approaches release the oil from the jalapeño and dill and make them more fragrant.) Add to the tomato sauce and stir to combine. Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.
- Meanwhile, toast the sesame seeds: In a small skillet, stir the sesame seeds over medium heat until golden-brown, about 3 minutes. Transfer to a small bowl.
- When the tomato sauce is ready, taste and adjust the seasoning (you may want to add a bit more sugar or jalapeño). Finally, stir in the shrimp, making sure they are submerged, and cook over medium heat, stirring occasionally, until they have just turned pink and are cooked through, 2 to 3 minutes.
- To serve, drizzle with a generous amount of extra-virgin olive oil and scatter with the sesame seeds and chopped parsley.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 5 grams, TransFat 0 grams
ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, shrimp, salt, red pepper flakes, small yellow onion, garlic, canned diced tomato, sugar, dried oregano, dry white wine, fresh parsley, water
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
- Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
- Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
- Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
- Remove the shrimp and place in a small bowl to the side.
- Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
- Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
- Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
- Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
- Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
- Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams
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
LOUISIANA SHRIMP CREOLE II
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
Provided by Katrina Berry
Categories Seafood Shellfish Shrimp
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
- Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g
SHRIMP WITH STEWED TOMATOES
Provided by Midge Russell
Categories Shellfish Tomato Back to School Dinner Spring Family Reunion Potluck Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Boil or steam the shrimp until just cooked through, about 2 minutes. Set aside.
- Slice the two zucchinis in 1/2-inch-thick rounds and boil in water until tender, about 3 minutes. Drain the water, return the zucchini to the pan, and add the can of stewed tomatoes to the zucchini. Return to heat and simmer briefly until heated through.
- Arrange rice on a plate. Cover with shrimp. Top off with the stewed-tomato-and-zucchini mixture. Garnish with grated cheese.
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