Best 8 Shrimp With Sun Dried Tomato Sauce Recipes

SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
• Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
• Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL

Steps:

• Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
• Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
• Toss with linguine or serve in a bowl with some toasted baguette.

TORTELLINI & SHRIMP SKEWERS WITH SUN-DRIED TOMATO SAUCE

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.

SHRIMP WITH SUN-DRIED TOMATO SAUCE

Steps:

• Peel the shrimp, setting aside the shells. Place the shrimp in a bowl of cold, well-salted water. Refrigerate. Put the shells in a saucepan with the chicken stock and 1 cup of water and simmer for 20 minutes.
• Meanwhile, combine the sun-dried tomato puree, tomato and butter in a blender. Puree until smooth. Place in a small bowl and refrigerate.
• Strain the stock (discarding the shrimp shells) and combine with the tomato sauce in a small saucepan. Simmer gently until thickened and reduce to 1 cup. Season to taste with salt and pepper.
• Heat the oil in a heavy skillet. Drain the shrimp and pat them dry with paper towels. Season to taste with salt and pepper. Roast over high heat until barely cooked. Remove from heat and drain on paper towels.
• Place a few spoonfuls of sauce in the center of two heated plates. Arrange the shrimp in a spokelike fashion around the sauce. Top with tarragon, chervil or parsley and serve.

GARLIC SHRIMP & SUN-DRIED TOMATOES

Steps:

• Peel the shrimp, rinse and pat dry. Set aside.
• Chop basil leaves and set aside.
• Peel and slice the garlic. Pour the olive oil into a small frying pan and heat on medium. When hot, add garlic to the pan and sauté, stirring often.
• Add the tomatoes and continue to sauté for 2 to 3 minutes. Remove tomatoes and garlic from pan, leaving the oil.
• Raise heat on pan to medium-high. Sauté shrimp in same oil, until they are cooked and turn pink. Return the garlic and tomatoes to pan and stir.
• Mix in the chopped basil and cook for 1 minute. Serve immediately with bread.

GRILLED SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water.
• Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil.

SHRIMP WITH SUN-DRIED TOMATO-BASIL SAUCE

Steps:

• Cover sun-dried tomatoes with hot water and allow to soak 5 to 10 minute. Once reconstituted, julienne (cut into strips) and set aside; reserve soaking liquid. Cook pasta according to package directions. Strain and set aside.
• In a large skillet, heat oil over medium heat. Saute garlic and onions for 1 or 2 minutes. Add shrimp and brown 1 to 2 minutes. Add diced tomatoes, sun-dried tomatoes along with reserved soaking liquid, tomato juice, and balsamic vinegar. Heat to a simmer. Add pasta, basil; return to simmer.
• Once hot, remove from heat, add lemon and add pepper to taste.

SHRIMP WITH SUN-DRIED-TOMATO BARBECUE SAUCE

Steps:

• Preheat oven to 425.
• Put the sun-dried tomatoes, Worcestershire sauce, lemon juice, and salt into a blender. Blend to a coarse puree.
• In a medium saucepan, heat the oil over low heat. Add the garlic, jalapeños, and ginger and cook, stirring, for 3 minutes. Add the chili powder and black pepper and cook, stirring, for 30 seconds longer. Add the butter and melt. Remove the pan from the heat and stir in the tomato mixture. Add the shrimp and stir to combine.
• Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer. Bake the shrimp until just done, about 11 minutes.