Impress Them Shrimp With Grape Tomatoes Recipes

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY

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!

SHRIMP WITH TOMATOES, BASIL, AND GARLIC

Steps:

• In a medium bowl, combine the tomatoes and basil. Season with salt and pepper to taste and set aside while you saute the shrimp.
• Put the shrimp in a pie pan and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pan.
• Heat a medium skillet over medium heat. Season one side of the shrimp with salt and pepper; add the oil to the pan and turn the heat to high. Invert the pie pan over the skillet so the shrimp fall into the pan all at once.
• Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add the garlic to the pan. Turn the shrimp over with tongs. Turn the heat off and cook the shrimp for 1 minute in the residual heat of the pan. Shake the pan to combine the shrimp with the garlic and then transfer them to the bowl with the tomato mixture. Toss to combine. Serve hot or at room temperature.

EASY SHRIMP AND TOMATOES

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.

SHRIMP AND CHIVE RAVIOLI WITH GRAPE TOMATO SAUCE

Steps:

• Make the Pasta Dough for Ravioli and set aside to rest.
• Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper. Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use.
• Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
• Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet. Fold the other 1/2 over the filling like a blanket. Gently press out the air pockets around each mound of filling. Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal. Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest.
• Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, and chervil and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli.
• Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they'll float to the top when ready; do not overcrowd the pot. Lift them from the water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the sauce and serve garnished with more chopped herbs.
• To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
• Yield: enough for 48 ravioli

IMPRESS THEM! SHRIMP WITH GRAPE TOMATOES

Steps:

• Heat oil in medium-large skillet.
• Add garlic, onion and chili.
• Saute for less than a minute.
• Add shrimp, seasonings.
• Cut up butter and dot it throughout the skillet.
• Add grape tomatoes, stirring to evenly distribute.
• Cook, stirring frequently for about 5 minutes. Or, until raw shrimp turns pink.
• Serve hot over couscous, or your grain of choice.