EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE
I got this recipe through a recipe exchange with a friend and it is very good! It does have quiet a few steps and ingredients but it is definitely worth it.
Provided by sofie-a-toast
Categories Creole
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
- Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
- Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.
SEAFOOD IN TOMATO SAUCE
We live near the Chesapeake Bay and reap its bountiful seafood harvest. I serve this to company often and receive rave reviews nearly every time. I hope you'll enjoy it as much as my family does! -Jeffrey MacCord, New Castle, Delaware
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. , Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab., Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. , Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 399 calories, Fat 17g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 834mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 8 first course or party buffet servings, 6 entree servings
Number Of Ingredients 15
Steps:
- In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
- Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
- Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.
STEAMED CLAMS IN SPICY TOMATO SAUCE
Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
- Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
- Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
- Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
- Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams
SPICY SEAFOOD TOMATO SAUCE WITH LINGUINE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring water to boil in covered pot for fettuccine.
- Crush garlic.
- Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat.
- Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
- Add all the raw seafood, and cook for about 2 minutes.
- Cook the fettuccine.
- Wash, dry and mince parsley.
- Add cooked shrimp to the sauce; season with pepper, and heat through.
- Drain fettuccine, and top with sauce; sprinkle with parsley.
Nutrition Facts : @context http, Calories 809, UnsaturatedFat 6 grams, Carbohydrate 113 grams, Fat 9 grams, Fiber 12 grams, Protein 63 grams, SaturatedFat 2 grams, Sodium 2187 milligrams, Sugar 14 grams, TransFat 0 grams
SHRIMP IN SPICY TOMATO SAUCE
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
- Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
- Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY SEAFOOD SAUCE
This quick, easy sauce is excellent with your favorite cooked seafood. I use leftover shrimp, scallops, lobster, or a combination of these. Also good with sautéed chicken bites. Sometimes I spoon it on fat slices of french bread, sometimes I put it over pasta. A staple in our house, very versatile!
Provided by MizzNezz
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and sauté the shallots.
- Stir in flour, add tomato juice and milk, stirring quickly.
- Bring to a boil, still stirring, then simmer for 1 minute.
- Stir in sherry and cream.
Nutrition Facts : Calories 185.3, Fat 13.3, SaturatedFat 8.3, Cholesterol 45.1, Sodium 171.2, Carbohydrate 8.4, Fiber 0.2, Sugar 1.9, Protein 2.5
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