Shrimp Tunisian Fresh Tomato Relish Recipes

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SHRIMP & TUNISIAN FRESH TOMATO RELISH



Shrimp & Tunisian Fresh Tomato Relish image

I got this recipe from a co-worker and am posting it for safe-keeping. It is sauteed, marinated shrimp served over a fresh Tunisian relish of tomatoes, yellow bell peppers, scallions, cumin and garlic. I have not tried it yet but thought it sounded yummy.

Provided by MarthaStewartWanabe

Categories     Low Cholesterol

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
10 shrimp, 16/20 count, tails attached
1 garlic clove, minced
1/4 teaspoon salt
black pepper, to taste
1/4 teaspoon crushed red pepper flakes
1 yellow bell pepper, sliced thin
2 tomatoes, chopped
1/4 cup scallion, sliced thin
1 teaspoon cumin, ground
2 tablespoons parsley, chopped

Steps:

  • In a bowl, toss shrimp with 1 tbs. olive oil, 1/8 teaspoons salt, black pepper and red pepper flakes. Set aside to marinate for 15 minutes at room temperature.
  • In a large skillet, heat remaining 1 tbs. olive oil over medium-high heat. Add bell peppers, scallions, garlic, cumin and remaining 1/8 teaspoons salt and saute for five minutes or until vegetables are crisp-tender. Stir in tomatoes and saute for 3-5 minutes or until tomatoes are heated through. Transfer to a platter and cover to keep warm.
  • Add marinated shrimp to skillet. Cook and stir for 2 minutes or until pink.
  • To serve, arrange shrimp on top on Tunisian Fresh Tomato Relish. If desired, sprinkle with freshly chopped parsley. Serve hot or at room temperature.

Nutrition Facts : Calories 210.2, Fat 14.8, SaturatedFat 2.1, Cholesterol 45.6, Sodium 349.6, Carbohydrate 13.2, Fiber 2.9, Sugar 3.6, Protein 8.7

TUNISIAN SHAKSHUKA WITH SHRIMP



Tunisian Shakshuka With Shrimp image

The Arabic word shakshuka loosely translates to "all mixed up" in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet. Made with eggs poached in a bright, peppery tomato sauce, it is a staple of Tunisian home cooking. Shrimp shakshuka is popular on the Mediterranean Coast, where shrimp are fresh and plentiful, but you could substitute merguez or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner.

Provided by Jamel Charouel

Categories     brunch, dinner, lunch, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
3 garlic cloves, minced (about 3 teaspoons)
1/2 pound medium shrimp, peeled and deveined
Kosher salt and black pepper
1 medium yellow onion, diced
2 large beefsteak tomatoes, diced
1 green bell pepper, stemmed, seeded and diced
2 tablespoons tomato paste
1/2 teaspoon harissa paste
1/2 teaspoon ras el hanout
1/2 teaspoon ground caraway
1/4 teaspoon ground coriander
1/2 cup warm water
4 large eggs
Toasted baguette, for serving
Kalamata olives, Calabrese peppers and cornichons, for serving (optional)

Steps:

  • Heat 1 tablespoon oil in a large cast-iron skillet or heavy pan over medium. Add 1 teaspoon garlic and sauté until tender, about 1 minute. Add shrimp to pan, season with salt and pepper and sauté until shrimp turns pink all over, 4 to 5 minutes, then set aside.
  • In the same pan, add the remaining 1 tablespoon olive oil, the onion and the rest of the garlic. Season with salt and pepper. Cook the onion and garlic, stirring frequently, until onion becomes translucent, about 3 minutes. Add the tomatoes, bell pepper, tomato paste and harissa to the pan and sauté for 5 minutes.
  • Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir to thoroughly combine. Reduce the heat to low, cover and cook, stirring occasionally, for 5 minutes.
  • Set the shrimp on top of the sauce, spacing evenly apart, and using a spoon, make shallow craters in the tomato mixture for the eggs. Crack the eggs into the craters, cover, and let simmer 6 to 8 minutes, or until eggs are cooked to your liking. Serve with warm baguette, and olives, pickled peppers and cornichons, if desired.

LINGUINI WITH GARLICKY SHRIMP AND FRESH TOMATOES



Linguini With Garlicky Shrimp and Fresh Tomatoes image

Adopted from Weight Watcher's From Pantry to Plate, Easy Meals from Food You Keep on Hand. Part of the Cookbook Swap Fall 2008. Partner ALSKANN points-7

Provided by Chef1MOM-Connie

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces linguine
2 tablespoons unsalted butter
1 lb large shrimp, peeled and deveined
1/2 teaspoon salt
6 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
4 plum tomatoes, chopped
3 tablespoons parsley, chopped
1 tablespoon lemon juice

Steps:

  • Cook the linguine as per directions, drain.
  • Meanwhile, melt 2 tsp butter in large skillet over med-high heat. Sprinkle the shrimp with 1/4 tsp of salt and add to skillet.
  • Cook until pink and opaque, 1 1/2 -2 min each side. Transfer to a plate.
  • Melt the remaining butter in the same skillet over med-high heat. Add garlic and crushed red pepper, soak stirring until fragrant about 30 seconds. Add the tomatoes and remaining salt, cook striirring occassionally, until the tomatoes just begin to wilt, 1-2 minutes.
  • Add shrinp and cook until heated through, about 1 min longer.
  • Add the cooked linguini, parsley, and lemon juice, cook, tossing until combined.

FRESH TOMATO SHRIMP PASTA



Fresh Tomato Shrimp Pasta image

Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.

Provided by Lisa Nichols

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 11

8 ounces dry fettuccine pasta
3 cloves garlic
½ sweet onion, cut into wedges
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped
3 tablespoons chopped fresh basil
salt and pepper to taste
1 cup spinach leaves
1 pound cooked shrimp - peeled and deveined
8 ounces fresh mozzarella cheese, diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
  • In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
  • Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.

Nutrition Facts : Calories 651 calories, Carbohydrate 52.2 g, Cholesterol 265.9 mg, Fat 28.5 g, Fiber 3.9 g, Protein 43.8 g, SaturatedFat 10.6 g, Sodium 357.5 mg, Sugar 5.7 g

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