LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS
Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein shrimp.
- Bring water with salt to a boil in a large kettle.
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
- Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
- While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
- Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.
SHRIMP WITH GINGER-CHILI SAUCE
Sweet and peppery ginger complements spicy chili sauce in this cook-friendly shrimp stir-fry. It's ideal for nights when a quick, wholesome dinner is in order. -Carole Resnick, Cleveland, OH
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside., In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan., Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.,
Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 405mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
SPICED GINGER SHRIMP WITH BURST TOMATOES
This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix you have on hand here, which makes it a highly convenient meal as well. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
- Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
- Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.
CUMIN-LIME SHRIMP WITH GINGER
These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin's not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
- Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 965 milligrams, Sugar 0 grams, TransFat 0 grams
GINGER AND CHILI GRILLED SHRIMP
Provided by Matt Lee And Ted Lee
Categories dinner, easy, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Pour buttermilk into medium bowl, and add ginger, chilies, garlic, salt and pepper. Whisk to combine. Add shrimp, and toss thoroughly with a wooden spoon to coat. Marinate 1 hour in refrigerator.
- Soak 6 wooden skewers in water for 10 minutes. Thread 3 shrimp and 2 pieces of mango onto each skewer, alternating shrimp and mango.
- Prepare a fire in the grill. When flames have subsided and coals are glowing, grill shrimp 4 to 6 minutes on each side, until shrimp is opaque. Serve each skewer with a wedge of lime.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 575 milligrams, Sugar 17 grams, TransFat 0 grams
More about "seafood with ginger tomatoes and chilies recipes"
FRAGRANT GINGER SHRIMP WITH GOLDEN CHERRY TOMATOES
From eatwellenjoylife.com
EASY STEAMED FISH WITH GINGER AND SCALLIONS - KIRBIE'S …
From kirbiecravings.com
GINGER, GARLIC & CHILI SHRIMP - ONCE UPON A CHEF
From onceuponachef.com
SPAGHETTINI WITH SHRIMP, TOMATOES AND CHILE CRUMBS …
From foodandwine.com
FISH STEW WITH GINGER AND TOMATOES RECIPE - SIMPLY …
From simplyrecipes.com
STEAMED FISH WITH GINGER, CHILLI AND HOT SESAME DRESSING
From healthyfood.com
EASY CREAMY SEAFOOD AND SHRIMP CHILI + {VIDEO}
From staysnatched.com
GINGER-CHILE SEA BASS WITH GRILLED TOMATOES RECIPE
From foodandwine.com
Author Grace Parisi
- In a mortar, combine the ginger, chiles and a pinch of salt and pound to a paste. Stir in 2 tablespoons of the oil and transfer to a small bowl. Lay the fish on a work surface, skinned side down. Using a sharp knife, make 3 long, shallow slashes across the grain in each fillet. Rub the fish all over with half of the ginger-chile paste, working some of it into the slashes. Transfer the fish to a platter, cover and refrigerate for 1 hour or overnight. Refrigerate the remaining ginger-chile paste.
- Arrange the tomato slices on paper towels to drain briefly; pat the tops dry. Lightly brush a nonstick grill pan with oil and set it over moderately high heat. Season the fish with salt and add it to the pan, skinned side up. Grill the fish over moderately high heat until golden and crusty on the bottom, about 5 minutes. Turn the fish, reduce the heat to moderate and cook until the fish is cooked through and the flesh begins to flake, 4 to 5 minutes longer. Transfer the fish to a platter, cover loosely with foil and keep warm.
- Wipe out the grill pan. Brush the tomatoes with the remaining ginger-chile paste, season with salt and cook in the grill pan over moderately high heat until browned, about 2 minutes per side. Serve the fish with the tomatoes and lime wedges.
SPICY GINGER & GARLIC SHRIMP - EVERY LAST BITE
SEAFOOD WITH GINGER, TOMATOES AND CHILIES RECIPE
From food.com
5/5 (2)Total Time 40 minsCategory One Dish MealCalories 259 per serving
20 BEST BELL PEPPER RECIPES - WHAT TO MAKE WITH BELL PEPPERS
From thepioneerwoman.com
SEAFOOD WITH GINGER, TOMATO AND CHILIES RECIPE
From ifood.tv
STEAMED FISH WITH GINGER, CHILLI AND SESAME - HOME BEAUTIFUL
From homebeautiful.com.au
GINGER, GARLIC & CHILI SHRIMP RECIPE | RECIPES.NET
From recipes.net
GINGER-GARLIC SHRIMP WITH TANGY TOMATO SAUCE RECIPE
From foodandwine.com
OUR FAVORITE SHRIMP PASTA RECIPES - FOOD & WINE
From foodandwine.com
SHOPPING AT TRADER JOE'S FOR EASY MEALS AND SNACKS FOR 2 ... - INSIDER
From insider.com
PROSCIUTTO AND FIGS, CAULIFLOWER AND LEMONGRASS, TOMATO AND …
From theguardian.com
CHILI GARLIC SHRIMP - THE WOKS OF LIFE
From thewoksoflife.com
TAKE A TRIP TO FRANCE FROM THE COMFORT OF YOUR OWN HOME WITH …
From salon.com
SPICY TOMATO & GINGER SHRIMP PASTA - THE MINDFUL HAPA
From themindfulhapa.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love