SPICY KILLER SHRIMP SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
- Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
- Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
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
SPICY SHRIMP TOMATO SOUP
I found this recipe in the most recent issue of Taste of Home - kind of .... of course, I couldn't leave it alone, and wanted to keep the results in My Cookbook, since I enjoyed it and wanted to share. It was originally called a "bisque", but since there is no cream (or even any milk) in the recipe, I left that out of the title. This is tasty, quick & easy - enjoy!
Provided by KeyWee
Categories Healthy
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, saute onion and celery in butter until tender.
- Add broth, tomato juice, tomatoes, corn, Worcestershire sauce, seasonings, and bay leaf, and bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Discard bay leaf, stir in pasta and shrimp, heat through, and serve.
- This is not HOT& spicy- add more hot sauce and/or cayenne if you like more heat!
SPICY SHRIMP AND TOMATO SCAMPI
A twist on shrimp scampi that I threw together for my hungry husband one day, made with things I had in the cupboard. It went over so well that it is a regular at our house now.
Provided by Rachel Timmerman
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 61.9 g, Cholesterol 173 mg, Fat 10 g, Fiber 4.3 g, Protein 34.3 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 6.3 g
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- Melt butter in a 5 or 6 quart Dutch oven or soup pot over medium heat. Add shallots and garlic then turn heat down a touch and saute until light brown and tender, 5 minutes - make sure butter is just barely sizzling as to not brown the garlic. Sprinkle in flour then stir to combine and saute for 1 more minute.
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