SHRIMP RECIPES WITH TOMATOES RECIPES

Name: Easy Shrimp and Tomatoes
Prep time: 25 min
Total time: 25 min
Ingredients: 1 tablespoon plus 2 teaspoons olive oil; Coarse salt and ground pepper; 1/8 teaspoon red-pepper flakes; 3 garlic cloves, thinly sliced; 2 tablespoons fresh lemon juice; 6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick; 1 1/2 pounds medium shrimp, peeled, deveined, and tails removed; 2 tablespoons fresh parsley, chopped

EASY SHRIMP AND TOMATOES RECIPE | MARTHA STEWART

Easy Shrimp and Tomatoes Recipe | Martha Stewart image

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 Shrimp Recipes

Total Time 25 minutes

Prep Time 25 minutes

Number Of Ingredients 8

Ingredients

1 tablespoon plus 2 teaspoons olive oil
Coarse salt and ground pepper
1/8 teaspoon red-pepper flakes
3 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
2 tablespoons fresh parsley, chopped

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, FatContent 8 g, ProteinContent 35 g

SKILLET SHRIMP AND TOMATOES RECIPE - FOOD.COM

Skillet Shrimp and Tomatoes Recipe - Food.com image

Quick recipe I found in the paper which was adapted from Everyday Food magazine. Sounds yummy. Test kitchen tip: Always heat cooking oil in the pan before adding other ingrdients, and swirl pan to coat bottom evenly. The oil is hot enough it sizzles when water is sprinkled in or when food is added (to prevent splattering, tip pan away from you to allow oil to pool, and add food to side of pan close to you). Serve over pasta, rice or spinach.

Total Time 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 teaspoons olive oil
1 1/2 lbs medium shrimp, peeled, deveined and tails removed
coarse salt
pepper
3 garlic cloves, thinly sliced
1/8 teaspoon dried red pepper flakes
6 plum tomatoes, cored, halved lenghtwise and sliced 1/2-inch thick
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice

Steps:

In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
Season shrimp with salt and pepper.
Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
Season with salt.
Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.

Nutrition Facts : Calories 253.1, FatContent 8.8, SaturatedFatContent 1.4, CholesterolContent 259.2, SodiumContent 258.7, CarbohydrateContent 6.7, FiberContent 1.3, SugarContent 2.7, ProteinContent 35.7

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