Shrimp Cacciatore Recipes

SHRIMP CACCIATORE

Shrimp Cacciatore image

If you are looking for a KILLER pasta dish, this is the one. This was my mother's signature dish when I was growing up. It is like something you would get in a Italian fine dining restaurant. Since I have adopted my husband's family traditions for Christmas Eve of doing seafood and no meat, it is our traditional Christmas Eve recipe. I hope you enjoy it. It is also delicious as Chicken Cacciatore or if you just use the vegetables. It seems like a long recipe, but it is actually very, very easy, especially if you make the sauce base ahead of time. The tomato sauce base is delicious on its own, so I make a huge batch and keep it frozen in the freezer to use over pasta in other preparations.

Provided by LizP5885

Categories European

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 24

Ingredients

1/4 cup extra virgin olive oil
1 large carrot, sliced
3 cloves chopped garlic
1 small piece salt pork (this is KEY for the unique flavor)
28 ounces crushed tomatoes
1 teaspoon oregano
1 teaspoon basil
1/2 cup red wine
1 teaspoon sugar
1 chopped green pepper
salt and pepper
2 tablespoons extra virgin olive oil
2 garlic cloves
1 red pepper, cut in strips
1 green pepper, cut in strips
salt and pepper
2 large tomatoes, cut into 8 wedges each
1 large onion, thinly sliced
1 cup fresh sliced mushrooms
1 1/2 cups tomato sauce, base
1/2 cup white wine
2 lbs shrimp
garlic salt
1 1/2 lbs fettuccine

Steps:

Tomato Sauce Base: Heat olive oil and brown the carrot, salt pork and garlic for 5 minutes.
Add remaining sauce ingredients and simmer for 40 minutes. After simmering is done discard the carrot, salt pork and green pepper.
Cacciatore: Heat 2 Tbl oil and add red pepper, green pepper, garlic, salt and pepper and saute for 5 minutes.
Add the tomatoes, onion, mushrooms and stir fry until onion is softened, but not mushy.
Stir in 1 1/2 cups tomato sauce base and the white wine. Simmer for 10 minutes.
In a separate pan heat 1 Tbl olive oil and add shrimp and garlic salt and cook until shrimp are JUST cooked.
Add shrimp to the sauce and serve over pasta.

Nutrition Facts : Calories 530.5, Fat 12.6, SaturatedFat 2.3, Cholesterol 234.2, Sodium 593, Carbohydrate 69.3, Fiber 5.9, Sugar 9.7, Protein 32

SHRIMP FRA DIAVOLO

Shrimp Fra Diavolo image

Provided by Giada De Laurentiis

Categories main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Steps:

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

SHRIMP & CHICKEN CACCIATORE, ELEANOR R.

SHRIMP & CHICKEN CACCIATORE, ELEANOR R. image

Categories Tomato

Number Of Ingredients 13

Ingredients

1 (12 oz) can Contadina® Tomato Paste
1 (14.5 oz) can Contadina® Diced Tomatoes
1 lb chicken tenders, cut into 2 inch pieces
1 lb shrimp, raw
2 green peppers, sliced
1 red pepper, sliced
8 oz white mushrooms, sliced
Salt & pepper to taste
1 tsp Oregano
2 tbsp Olive oil
1 onion, sliced
1 clove garlic, minced or chopped
4 cups cooked white rice

Steps:

1. Sauté chicken tenders in olive oil for 5 minutes. Remove from pan. 2. Add peppers, onions, mushrooms & garlic and sauté for 5 minutes. 3. Add chicken back in pan. 4. Mix tomato paste with 1 can water (use can from tomato paste); add to pan. 5. Add diced tomatoes to pan. 6. Season to taste with salt & pepper. Add oregano. Simmer for 15 minutes. 7. Add shrimp and cook 5 minutes more or until shrimp are pink. (Do not overcook). 8. Serve over rice.

ELEANOR R'S SHRIMP AND CHICKEN CACCIATORE

Eleanor R's Shrimp and Chicken Cacciatore image

Winner of 'The Many Faces of Contadina' recipe contest.

Provided by Allrecipes Member

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 (12 ounce) can CONTADINA® Tomato Paste
1 (14.5 ounce) can CONTADINA® Diced Tomatoes
1 pound chicken tenders cut into 2-inch pieces
2 tablespoons olive oil
2 medium (blank)s green bell peppers, sliced
1 red bell pepper, sliced
1 onion, sliced
8 ounces white mushrooms, sliced
1 garlic clove, minced
1 teaspoon oregano
1 pound shrimp, raw, shelled and deveined

Steps:

Cook chicken in oil in large skillet, 5 minutes; remove and set aside. Add peppers, onion, mushrooms and garlic; cook 5 minutes or until tender. Add chicken.
Mix tomato paste with 1 can water; add to skillet with diced tomatoes and oregano. Season to taste with salt and pepper. Simmer 15 minutes.
Add shrimp; cook 5 minutes or until shrimp are just pink. Serve over rice, if desired.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 32.8 g, Cholesterol 275.9 mg, Fat 13.6 g, Fiber 6.4 g, Protein 64.8 g, SaturatedFat 2.7 g, Sodium 512.4 mg, Sugar 16.5 g

CHICKEN CACCIATORE

Chicken Cacciatore image

This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 21

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

Steps:

Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.

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