Best 8 Shrimp With Tomato And Dill Recipes

SHRIMP WITH TOMATO AND DILL

Steps:

• Saute shrimp in the butter over high heat until they just turn pink-white and remove them immediately to a serving dish. They should be undercooked in the center at this point.
• Add shallots and garlic to the pan and saute 30 seconds, or until slightly wilted but not brown. Add Cognac and white wine and boil hard until almost evaporated. Add stock and reduce by slightly more than half. Add tomato puree, dill and sugar. Season to taste with salt and pepper.
• Bring the sauce to a boil and add shrimp and their juices to it. Bring the mixture back to a boil, checking the seasoning once more but taking care not to overcook the shrimp. Remove from the heat and stir in the butter until blended. Serve with pasta or rice.

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.

BAKED SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
• Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

BAKED SHRIMP WITH SCALLIONS, TOMATOES, AND FETA

Steps:

• PREP
• Chop white and green parts of scallions. Finely chop garlic. Peel and devein shrimp.
• 1. Preheat oven to 400°F. Heat olive oil in a large ovenproof skillet over medium heat. Add scallions and garlic and cook, stirring often, until scallions wilt, about 2 minutes. Add tomatoes and their juice and bring to a boil. Cook until tomato juices thicken, about 5 minutes. Season with freshly ground pepper to taste.
• 2. Remove from heat and stir in shrimp. Sprinkle with feta cheese.
• 3. Bake until cheese melts and shrimp are firm and opaque, about 10 minutes. Sprinkle with dill and serve hot.

SHRIMP DILL PASTA SALAD

Steps:

• In a medium bowl combine the shrimp, cooked pasta, cucumber, tomato, olives, red onion and dill; toss to combine.
• In a small bowl whisk together the mayo with white wine vinegar, and garlic powder; add to the shrimp mixture; toss well to combine.
• Season with seasoned salt (or white salt) and black pepper.
• Cover and chill for a minimum of 3 or more hours before serving.
• Delicious!

SHRIMP WITH FENNEL, DILL, AND FETA

Steps:

• Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.

LEMON & DILL SHRIMP SANDWICHES

Steps:

• Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.

SHRIMP MOUSSE WITH DILL

Steps:

• In a microwave safe bowl or small saucepan, sprinkle gelatin over cold water, let stand until softened, about 5 minutes.
• Microwave at high, 100% power for 40 seconds or warm over medium heat until gelatin is dissolved, let cool slightly.
• In bowl combine onions, dill, lemon juice, salt, sugar, hot pepper sauce, tomato paste, yogurt, sour cream, celery and gelatin, mix well.
• Stir in shrimp and refrigerate until mixture begins to set.
• Spoon into lightly oiled 4 cup mold or alternatively, spoon into serving bowl.
• Cover and refrigerate until firm, at least 3 hours.
• Unmod onto serving plate or serve in bowl and garnish with springs of fresh dill.
• to unmold- run a knife around mousse to loosen from mold.
• Invert onto serving platter, cover with hot, damp tea towel for 1 minute.
• Hold mold and platter securely and give a strong shake to release mousse.
• Remove mold.