Best 9 Shrimp And Fingerlings In Tomato Broth Recipes

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

SHRIMP AND FINGERLINGS IN TOMATO BROTH

Steps:

• Heat oil in heavy large pot over medium heat. Add onions; sauté until very tender and beginning to brown, stirring often, about 18 minutes. Add garlic and paprika; stir 2 minutes. Stir in tomatoes with juice and cook until very thick, stirring frequently, about 30 minutes. Stir in rosemary and crushed red pepper. Add wine and cook until liquid evaporates completely, stirring often, about 10 minutes. Stir in clam juice, then 3 cups water. DO AHEAD: Broth can be made 1 day ahead. Cool, then cover and chill.
• Bring broth to boil. Add potatoes; simmer until almost tender, about 5 minutes. Add shrimp; simmer until just cooked through, about 5 minutes longer. Season with salt and pepper.

SHRIMP BROTH AND PASTA

Steps:

• For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
• Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
• Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
• For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
• Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.

GARLIC CUSTARD WITH SHRIMP AND TOMATO BROTH

Steps:

• Strain the tomato juice through a sieve lined with a paper towel, stirring occasionally. This will take about 1 1/2 hours.
• Place the milk and garlic in a medium saucepan over medium heat. Bring just to the simmering point and remove from heat. Let stand until cool.
• Meanwhile, place the tomato juice in a nonreactive saucepan and bring to a simmer. Lower the heat, add the shrimp and cook until done, about 1 minute. Season with salt and pepper to taste.
• Spray 4 half-cup ramekins with the olive oil. Whisk the eggs in a large bowl. Whisk in the milk and 1/2 teaspoon salt. Strain through a fine sieve and divide among the ramekins. Bring water in a steamer to a boil and adjust to a low simmer. Place the ramekins in the steamer, cover and steam until set, about 20 minutes.
• Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat. Add the peppers and cook until crisp-tender, about 3 minutes. Rewarm the tomato broth.
• Unmold the custards into the center of 4 shallow soup bowls. Ladle some of the tomato broth around each custard, dividing the shrimp evenly among the bowls. Place the peppers around the custards and sprinkle the top with chives. Serve immediately.

MUSSELS, CLAMS AND SHRIMP IN SPICY TOMATO BROTH

Steps:

• In a large, wide pot, heat the oil over a medium flame. Add the garlic, bay leaf, and red pepper flakes, and sauté until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer.
• Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp to the simmering tomato broth, and simmer until the shrimp are just cooked through, about 1 1/2 minutes. Stir in the basil. Remove the bay leaf. Divide the shrimp and tomato broth among the bowls, and serve with the warm bread.

SHRIMP & TOMATOES IN SPICY BROTH

Steps:

• Heat the oil in a large skillet over med. heat.
• Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, ~1 minute.
• Add the wine and bring to a boil.
• Add tomatoes and juice, lower to simmer. Sim until tomatoes break down and flavors blend, ~10 minutes.
• Add Shrimp and basil to the summering broth. Sim until the shrimp are cooked through, about 2-3 minutes.
• Divide into bowls and serve with bread!

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 BROTH

Steps:

• Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.

SHRIMP BROTH

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add shrimp shells and heads, onion, garlic, celery, carrot, chile, and tomato paste; cook, stirring, until vegetables are golden. Add chicken stock and bring to a simmer; simmer for 30 minutes.
• Strain mixture through a fine mesh sieve into a medium saucepan; discard solids. Place saucepan over medium-high heat and cook until reduced by half. Use immediately or cool and keep refrigerated in an airtight container until ready to use, up to 3 days.