Seafood Trio With Fire Roasted Tomato Garlic Sauce Recipes

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SEAFOOD TRIO WITH FIRE ROASTED TOMATO GARLIC SAUCE



Seafood Trio With Fire Roasted Tomato Garlic Sauce image

My husband and I came up with this delicious dish. It's so tasty, quick, and easy! Pair it with a good loaf of crusty bread to soak up all the wonderful broth! We love garlic so used a lot, but add to taste

Provided by cookiemakinmama

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb mussels
1/2 lb scallops
1 lb large shrimp
2 tablespoons olive oil
1/2 cup chopped onions or 1/2 cup shallot
2 -5 garlic cloves, chopped
1 (14 ounce) can fire-roasted tomatoes
1/2 cup chicken stock

Steps:

  • add onion to olive oil over medium heat.
  • cook until translucent.
  • add garlic and cook for 1-2 minutes.
  • add tomatoes and chicken stock.
  • bring to a boil.
  • add seafood to pot and cover.
  • cook for 5-6 minutes or until mussels have opened and shrimp and scallops are opaque.

Nutrition Facts : Calories 630.6, Fat 22.5, SaturatedFat 3.5, Cholesterol 379.2, Sodium 2754.8, Carbohydrate 28.9, Fiber 2.7, Sugar 7.4, Protein 75.4

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Shrimp fra diavolo is a spicy, delicious one-pan Italian dish. It's made with plump shrimp cooked in a flavorful, hearty tomato sauce with generous amounts of garlic, white wine, and fresh parsley. Serve it with your favorite crusty bread, pasta, or rice.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 12

1 pound large shrimp, (peeled and deveined, tails attached)
Kosher salt
2 teaspoons crushed red pepper flakes, (more to your liking)
Extra virgin olive oil
1 medium yellow onion, (chopped)
5 garlic cloves, (minced)
1 cup dry white wine
1 15- ounce can diced fire-roasted tomatoes, (or plain fire-roasted tomatoes)
¼ cup tomato paste
Black pepper
2 teaspoons dried oregano
½ cup chopped fresh parsley

Steps:

  • Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
  • Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now. (If the shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).
  • In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
  • Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
  • Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.

Nutrition Facts : Calories 194 kcal, Carbohydrate 16.4 g, Protein 18 g, Fat 1.5 g, SaturatedFat 0.2 g, Cholesterol 142.9 mg, Sodium 971.4 mg, Fiber 3.1 g, Sugar 6.6 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

MONKFISH IN TOMATO-GARLIC SAUCE



Monkfish in Tomato-Garlic Sauce image

This sweet lobster-like fish is delicious with this garlicky tomato sauce and a cold glass of white wine. Compliments of F & W magazine.

Provided by Judith N.

Categories     Very Low Carbs

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil, plus
3 tablespoons extra virgin olive oil
2 heads garlic, plus
4 large garlic cloves, peeled and sliced very thin
1 tablespoon paprika
1 cup canned crushed tomatoes
2 cups water
salt & freshly ground black pepper, to taste
8 (6 ounce) monkfish fillets, cleaned, about 2-inch thick

Steps:

  • Preheat oven to 400 degrees. In a Lg. skillet, warm 1/4 cup of olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden brown, about 15 minutes. Remove about 1/4 cup of garlic slices and reserve. Add paprika to remaining garlic in skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce reduces to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
  • In a very Lg. skillet, heat the remaining 3 Tbls of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn, transfer to the oven and roast until just cooked though, 15 minutes.
  • Transfer fish to a Lg, warmed platter. Pour any juices from the skillet into the sauce and simmer 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve immediately.

Nutrition Facts : Calories 269.6, Fat 14.6, SaturatedFat 2.2, Cholesterol 42.5, Sodium 106, Carbohydrate 8.1, Fiber 1.1, Sugar 1.5, Protein 26.1

FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP



Fire Roasted Tomato and Feta Pasta with Shrimp image

Linguine pasta and sauteed shrimp are bathed in a basil-flavored fire roasted tomato sauce and sprinkled with feta cheese.

Provided by Amy

Categories     Seafood     Shellfish     Shrimp

Time 27m

Yield 2

Number Of Ingredients 8

½ pound linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
12 medium shrimp, peeled and deveined
1 (14.5 ounce) can fire roasted tomatoes
1 tablespoon chopped fresh basil
salt and pepper to taste
½ cup crumbled feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
  • Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g

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