Tomato Braised Shrimp Recipes

SHRIMP WITH SPICY TOMATO SAUCE

Steps:

• In a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes. Be careful not to burn the garlic. Add the tomatoes and sprinkle with salt and cayenne pepper. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes.
• Season the shrimp with salt and add to the tomatoes. Cook 3 to 5 minutes, or until no longer pink. Stir in 1 tablespoon of butter for added richness, if desired.

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.

TOMATO TOAST WITH BUTTERED SHRIMP

Steps:

• Finely chop 2 cloves of garlic and add to a small bowl with parsley; season with salt and pepper and set aside. Thinly slice remaining 4 garlic cloves; set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bread and toast until golden brown on one side, 2 to 3 minutes. Turn bread, adding another drizzle of olive oil as needed and toast on the other side, another 2 to 3 minutes. Transfer to a large serving platter and set aside.
• Heat butter and remaining 2 tablespoons olive oil in the same skillet. Add the sliced garlic and season with salt and pepper. Cook, swirling skillet occasionally, until the butter starts to brown and the garlic is golden, 2 to 3 minutes.
• Add shrimp and season with salt and pepper. Cook, tossing occasionally, until shrimp are bright pink and just cooked through, 3 to 4 minutes. Add white wine, if using, and let cook for a minute or two, just to take the edge off the wine (don't reduce so much that you lose that sauciness, though). Remove pan from heat.
• Place tomatoes on top of toast and sprinkle with half of the parsley-garlic mixture. Spoon shrimp and any buttery sauce in the skillet over the tomatoes and toast. Finish with remaining parsley-garlic mixture and serve with lemon wedges alongside.

BRAISED BRISKET WITH TOMATOES & ONIONS

Steps:

• Preheat oven to 350°F.
• Place mushrooms in a small bowl and cover with boiling water. Let soak for 30 minutes. Reserve the soaking liquid and chop the mushrooms.
• Meanwhile, trim all but 1/2-inch layer of fat from brisket. Season with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Beginning with the fat-side down, sear the brisket, flipping occasionally, until browned all over, about 10 minutes total. Transfer to a plate.
• Reduce heat to medium. Add onions and garlic and cook, stirring often, until translucent, about 3 minutes. Add tomato paste and cook for 1 minute. Add the mushrooms and reserved soaking liquid, stirring to scrape up any browned bits. Cook for 1 minute. Add 1/2 cup sherry, tomatoes, thyme and bay leaf and simmer for 2 minutes.
• Return the brisket, fat-side up, and any accumulated juices to the pot. Pour in wine. Cover the pot and transfer to the oven. Bake for 3 hours.
• Uncover and continue baking until the brisket is fork-tender and the sauce has thickened, 40 minutes to 1 hour 20 minutes more.
• Transfer the brisket to a clean cutting board. Discard the thyme and bay leaf and skim fat from the surface. Stir vinegar, Worcestershire, tamari (or soy sauce) and the remaining 1/2 cup sherry into the sauce; cook over medium heat until slightly reduced, about 10 minutes. Slice the brisket against the grain and return it to the sauce. Serve sprinkled with parsley.

TOMATO-BRAISED SHRIMP

Steps:

• Heat the olive oil and garlic in a medium skillet over medium-high heat until the garlic is lightly golden, 2 minutes. Add the wine and cook until reduced by half, 3 minutes. Stir in the diced tomatoes and tomato paste. Cook, stirring occasionally, until thickened, 6 to 8 minutes. Stir in the oregano, salt and red pepper flakes.
• Add the shrimp to the sauce in an even layer. Simmer over medium heat until opaque, about 8 minutes. Top with chopped parsley and serve with toasted bread.