Tomato Dill Shrimp Stew Recipes
ZIBDIYIT GAMBARI (SPICY SHRIMP AND TOMATO STEW)
This astonishingly simple stew, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip. You'll mash together garlic, dill and jalapeños using a mortar and pestle and cook them in tomato sauce to add depth. Once the stew thickens, stir in the shrimp until they turn flushed and tender. To serve, drizzle with extra-virgin olive oil and dot with toasted sesame seeds and verdant flecks of parsley.
Provided by Mayukh Sen
Categories dinner, easy, quick, weekday, seafood, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the tomatoes and their juices; 1 teaspoon sugar; the cumin, caraway seeds and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.
- Meanwhile, mash the jalapeño, garlic, dill and 1/2 teaspoon salt together using a mortar and pestle for a few minutes. Alternately, finely chop them together on a cutting board, then mash them by pressing back and forth using the flat side of your knife until a paste forms. (Both approaches release the oil from the jalapeño and dill and make them more fragrant.) Add to the tomato sauce and stir to combine. Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.
- Meanwhile, toast the sesame seeds: In a small skillet, stir the sesame seeds over medium heat until golden-brown, about 3 minutes. Transfer to a small bowl.
- When the tomato sauce is ready, taste and adjust the seasoning (you may want to add a bit more sugar or jalapeño). Finally, stir in the shrimp, making sure they are submerged, and cook over medium heat, stirring occasionally, until they have just turned pink and are cooked through, 2 to 3 minutes.
- To serve, drizzle with a generous amount of extra-virgin olive oil and scatter with the sesame seeds and chopped parsley.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 5 grams, TransFat 0 grams
SHRIMP WITH TOMATO AND DILL
Provided by Robert Farrar Capon
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Saute shrimp in the butter over high heat until they just turn pink-white and remove them immediately to a serving dish. They should be undercooked in the center at this point.
- Add shallots and garlic to the pan and saute 30 seconds, or until slightly wilted but not brown. Add Cognac and white wine and boil hard until almost evaporated. Add stock and reduce by slightly more than half. Add tomato puree, dill and sugar. Season to taste with salt and pepper.
- Bring the sauce to a boil and add shrimp and their juices to it. Bring the mixture back to a boil, checking the seasoning once more but taking care not to overcook the shrimp. Remove from the heat and stir in the butter until blended. Serve with pasta or rice.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 804 milligrams, Sugar 3 grams, TransFat 1 gram
SHRIMP STEW
"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.
TOMATO-DILL SHRIMP STEW
'Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes,' reveals Renton, Washington cook Jennie Benjaminson. 'This thick hearty stew was a big hit when I served it one year on Father's Day. My dad loved it! And so did everyone else.'
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 17.2 g, Cholesterol 246.6 mg, Fat 11.2 g, Fiber 3.7 g, Protein 30.8 g, SaturatedFat 5.1 g, Sodium 1188.8 mg, Sugar 10.2 g
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4.9/5 (33)Total Time 35 minsCategory EntreeCalories 377 per serving
- In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.
- Add diced tomatoes and water. Season with kosher salt and pepper. Bring sauce to a boil, then lower heat and let simmer about 10 to 15 minutes.
- Transfer sauce to an oven-save dish (unless you are using a large, deep, oven-safe skillet). Stir shrimp well into the sauce. Add parsley, pine nuts, and toasted sesame seeds. Cover with lid (or tightly with foil.)
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- Begin by making the roasted tomatoes. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Place the tomatoes and garlic on the sheet and toss with the olive oil, salt, and pepper. Roast for 15-20 minutes, or until tomatoes have become burst, shriveled, and slightly caramelized on the edges. Discard the garlic cloves (or save for another use!).
- Meanwhile, marinate the shrimp. Place shrimp in a medium bowl. Add the lemon zest, garlic, olive oil, salt, and pepper and toss to combine. Let sit while you prep the rest of the ingredients.
- Make the pesto. To a food processor, add the dill, parsley, garlic, lemon zest, lemon juice, pistachios, parmesan, salt, and pepper. Pulse until finely chopped. Scrape down the sides if needed. With the processor running, stream in the olive oil and blend until smooth and combined. Season to taste with extra salt and pepper, if desired. Set aside.
- Bring a large pot of salted water to a boil for the pasta. In the meantime, sauté the broccoli. Heat olive oil in a large skillet over medium to medium-high heat. Add the garlic and sauté for 20-30 seconds or until fragrant. Add the broccoli, and a few pinches of salt and pepper, and continue to cook, stirring frequently for 5-7 minutes or until broccoli has reached desired level of doneness. Watch the heat carefully, you don't want the garlic to burn, but you do want it to become golden brown and "chip-like!" Season to taste with extra salt and pepper, if needed. At this point, your pasta water should be boiling. Cook your pasta until al dente and drain, thoroughly.
SALMON SOUP WITH TOMATO, DILL, AND GARLIC RECIPE | MYRECIPES
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5/5 (2)Total Time 25 minsServings 6Calories 209 per serving
- Pat salmon dry with a paper towel; cut into 1-inch pieces. Heat 1/2 teaspoon oil in a nonstick skillet over medium-high heat. Add salmon; cook 1 minute on each side or until lightly browned. Transfer to a plate; set aside.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook 4 minutes or until soft, stirring occasionally. Add tomatoes and salt; cover and simmer 4 minutes or until tomatoes begin to break down. Uncover; add salmon, fish sauce, and water. Increase heat; bring to a boil. Reduce heat to low; cook 12 minutes.
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- Using a knife, make a 1/4-inch-deep cut along the back of each shrimp shell from head to tail. Leave shell and head intact. Using a small moistened paper towel and a paring knife, remove and discard the vein. Pat shrimp dry, and set aside.
- Heat 1/4 cup oil in a very large skillet over medium-high until shimmering and very hot. Add shrimp, and sear until shells are scorched, about 1 minute. Transfer shrimp to a plate.
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- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer.
- Raise the heat to moderate and add the tomatoes with their liquid, the wine, oregano, and salt. Bring to a boil and cook over moderate heat, partially covered, stirring occasionally, until thickened, about 20 minutes.
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4.8/5 (33)Total Time 35 minsCategory EntreeCalories 307 per serving
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