Best 6 Tomato Basil Shrimp Skewers Recipes

TOMATO-BASIL SHRIMP SKEWERS

Steps:

• In a large Zip-Lock bag combine the first 6 ingredients, then add shrimp.
• Seal bag and turn to coat shrimp and refrigerate for 30min.
• Drain marinade from bag and thread shrimp onto metal or wooden skewers.
• Grill covered over medium heat for 3 - 5 min on each side or until shrimp turn pink.

GRILLED SHRIMP SKEWERS WITH TOMATO, GARLIC & HERBS

Steps:

• To make the marinade, combine all of the ingredients except for the shrimp in a mini food processor or blender; blend until the mixture forms a smooth paste.
• Combine the shrimp and the marinade in a medium bowl and stir until shrimp are evenly coated. Let marinate at room temperature for 30 minutes - 1 hour.
• Preheat the grill to medium-high heat. Meanwhile, thread the shrimp onto skewers (going through the top and bottom of each shrimp). Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill the shrimp skewers about 1½ minutes per side. Be sure not to overcook! Serve hot, room temperature or cold.
• *If you're entertaining and want to get everything done ahead of time, you can thread the shrimp onto the skewers right after mixing with the marinade.

SHRIMP WITH BASIL, GARLIC, AND TOMATOES

Steps:

• In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
• Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

MARINATED GRILLED SHRIMP

Steps:

• In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

LEMON, GARLIC AND BASIL SHRIMP SKEWERS

Steps:

• In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
• Add shrimp and stir to coat.
• Marinate, covered and refrigerated, for about 45 minutes.
• Grease grill and preheat barbecue to high.
• Thread shrimp onto skewers and sprinkle both sides lightly with salt.
• Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
• Remove, place on a platter and sprinkle with basil.

SHRIMP, TOMATO, AND BASIL PASTA

Steps:

• Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
• Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.