Shrimp With Tomatoes Olives And Basil Recipes

TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
• Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
• Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
• Serve over cooked pasta and garnish with additional chopped fresh basil

SHRIMP, TOMATO, AND BASIL PASTA

Steps:

• Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
• Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

SHRIMP WITH BASIL, GARLIC, AND TOMATOES

Steps:

• In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
• Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and 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 WITH TOMATOES, OLIVES AND BASIL

Steps:

• Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
• 2. Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.

SHRIMP WITH BASIL, GARLIC, AND TOMATOES

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.
• Divide the shrimp between two 8-or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season one side of the shrimp with salt and pepper; add a teaspoon of oil to each pan and turn the heat to high. Invert a pie pan over a skillet so the shrimp fall into the pan all at once. Repeat with the other shrimp. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon oil and half the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

SHRIMP, TOMATO, AND BASIL PIZZAS

Steps:

• For the Tomato confit, bring a pot of water to a boil. Blanch the tomatoes for 5 seconds, then dip them into ice water until cold. Peel, cut in half crosswise, and squeeze out the seeds. Finely chop the tomatoes and set them aside. Heat 2 tablespoons of oil in a large saucepan over mediumhigh heat. Add the garlic and shallots, lower the heat slightly, and saute until softened, about 3 minutes. Add the thyme and rosemary. Stir in the tomatoes, tomato paste, salt, and pepper. Lower the heat to medium and simmer, stirring occasionally, for 12 minutes. Take out the thyme and simmer until the mixture is thick, about 8 minutes longer. (The confit can be made up to 3 days ahead. Store in the refrigerator in an airtight container.) For the pastry, preheat oven to 375 degrees. Lay 1 sheet of phyllo dough on a work surface, keeping the rest covered with a damp cloth until needed. Brush with melted butter and top with another sheet of phyllo. Repeat until all of the phyllo and butter are used. Using the ring as a guide, cut out 6 circles of phyllo, discarding the scraps. Line a large baking sheet With parchment paper and put the phyllo circles on the pan (or bake in 2 batches if necessary to fit). Cover with another sheet of parchment, pressing the paper into the phyllo. Bake until the pastry is well browned, about 12 minutes. Set aside. To make the shrimp, use the ring as a guide to cut out 12 circles of parchment paper. Brush 6 of these with butter. Put the ring over 1 of the buttered rounds, as a guide to keep the shrimp in an even circle. Arrange the shrimp halves in a radial pattern on top of the parchment, cut side up, as close together as possible so they completely cover the paper. Repeat with the remaining shrimp, covering the 6 buttered papers. Place the shrimp rounds on a baking sheet and refrigerate until ready to use. (The recipe can be made to this point early on the day you plan to serve.) To serve preheat oven to 550 degrees. Pull the top sheet of parchment off the shrimp. Season with salt and pepper. Spread each phyllo round with 3 tablespoons of tomato confit. Work quickly from this point on or the pastry will get soggy. Invert the shrimp rounds over the phyllo so the edges line up perfectly. Pull off the parchment. Season the top of the shrimp with salt and pepper and sprinkle very lightly with cayenne. Scatter the saffron and thyme over the shrimp and drizzle each pizza with 1 teaspoon of oil. Put on a baking sheet (or divide between 2) and bake until the shrimp turn pink, about 5 minutes. Scatter the basil over the pizzas and drizzle another 1/2 teaspoon of oil over each one. Place on plates and serve immediately

SPEEDY SHRIMP WITH TOMATOES, FETA CHEESE, AND BASIL

Steps:

• Preheat the oven to 450°F. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté until pink and just cooked through. Add the garlic and toss. Remove from the heat and sprinkle lightly with liqueur. Return the skillet to the heat, stir in the scallions, and cook for 30 more seconds. Season lightly with salt, then mix the shrimp with the tomato sauce, fold in the basil, and pour into a wide, shallow casserole dish or 4 individual (10-ounce) ovenproof dishes. Sprinkle with the feta cheese and bake for 10-15 minutes, or until cheese is slightly brown and casserole is nice and hot.
• Heat the olive oil in a 2-quart saucepan over medium-high heat, then add the onion and fennel and cook for about 5 minutes, until translucent. Stir in the herbs and cook for 1 minute, then add the tomatoes, Bouquet Garni, and 1 cup of water. Bring to a boil and let simmer for about 15 minutes. Season to taste with salt and pepper flakes, but go easy on the salt, as the feta will be salty too. Remove the sauce from the heat and set aside until ready to use. Remove the Bouquet Garni.

GARLIC SHRIMP WITH BASIL & TOMATOES

Steps:

• If using larger than cherry or grape tomatoes, cut them in segments about the same size as your shrimp. In a medium bowl, combine tomatoes & basil. Season with salt & pepper; set aside.
• Rinse, drain & pat shrimp dry; season with salt & pepper. Heat a large saute pan or skillet over medium heat; when hot, add shrimp and saute for about 1 minute. Add garlic, and continue to saute shrimp until pink and cooked through.
• Add shrimp and garlic to bowl of tomatoes & basil, and toss well. May be served hot (or at room temperature, per the original recipe).

FETTUCCINE WITH SHRIMP, TOMATOES AND BASIL

Steps:

• Peel and devein shrimp. Coarsely chop the tomatoes. Mince the garlic.
• Cook fettuccine according to package directions. Drain and keep warm.
• Heat oil in a large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, and garlic. Season with salt and pepper.
• Cook until shrimp turn pink, stirring frequently, about 3 minutes.
• Place pasta in serving bowl. Pour sauce over pasta and toss. Top with parmesan cheese. Serve immediately.