Tomato Shrimp Appetizer Recipes

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EASY SHRIMP AND TOMATOES



Easy Shrimp and Tomatoes image

This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon plus 2 teaspoons olive oil
Coarse salt and ground pepper
1/8 teaspoon red-pepper flakes
3 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
2 tablespoons fresh parsley, chopped

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.

Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g

TOMATO SHRIMP APPETIZER



Tomato Shrimp Appetizer image

I was given this delicious and festive recipe back when my husband was serving in the U.S. Coast Guard. It's been a huge hit at every party I've ever taken it to. -Marguerite Martin, Southwest Harbor, Maine

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6 cups.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed tomato soup, undiluted
9 ounces cream cheese, cubed
2 envelopes unflavored gelatin
1/4 cup cold water
3 cans (6 ounces each) small shrimp, rinsed and drained
1 cup mayonnaise
1 cup finely chopped celery
1 cup finely chopped green onions
Assorted crackers

Steps:

  • In a large saucepan, bring soup to a boil over medium heat, stirring frequently. Add cream cheese; cook and stir until smooth. Remove from the heat. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into soup mixture until dissolved. Cool to room temperature., Stir in the shrimp, mayonnaise, celery and onions. Refrigerate until slightly thickened, about 30 minutes. Pour into a 6-cup ring mold coated with cooking spray. Chill until firm, about 4 hours. Unmold onto a serving platter; serve with crackers.

Nutrition Facts : Calories 97 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 225mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

TOMATO-BRAISED SHRIMP



Tomato-Braised Shrimp image

These little bites are best served with crusty bread for sopping up the tomato sauce. Recipe developed by Khalil Hymore for Food Network Kitchen.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large clove garlic, thinly sliced
1/2 cup dry white wine
14.5-ounce can petite diced tomatoes
1 tablespoon tomato paste
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 pound large peeled and deveined shrimp
Chopped fresh parsley, for topping
Toasted bread slices, for serving

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.

TORTELLINI & SHRIMP SKEWERS WITH SUN-DRIED TOMATO SAUCE



Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce image

These fresh skewers and tasty sauce will have guests nibbling all night! -Cacie Biddle, Bridgeport, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 32 appetizers.

Number Of Ingredients 15

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup fresh basil leaves
1/4 cup oil-packed sun-dried tomatoes
1/4 cup reduced-fat mayonnaise
1/4 cup 2% milk
2 garlic cloves
1/2 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
SKEWERS:
1 package (9 ounces) refrigerated spinach tortellini
2 tablespoons olive oil
1 pound peeled and deveined cooked shrimp (31-40 per pound)
32 frilled toothpicks

Steps:

  • Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small bowl; refrigerate, covered, until serving., Cook tortellini according to package directions. Drain; rinse with cold water and drain again. Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.

Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

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