Best 7 Stir Fried Shrimp In Aromatic Tomato Cream Sauce Recipes

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Are you craving a tantalizing and flavorful dish that combines the savory taste of shrimp with the aromatic flavors of a rich tomato cream sauce? Look no further, as we embark on a culinary journey to discover the secrets behind the most irresistible "Stir Fried Shrimp in Aromatic Tomato Cream Sauce." Get ready to tantalize your taste buds with a symphony of flavors that will elevate your dining experience to new heights. This article will guide you through the process of crafting this mouthwatering dish, ensuring you create a restaurant-quality meal in the comfort of your own kitchen.

Let's cook with our recipes!

STIR-FRIED SHRIMP IN AROMATIC TOMATO CREAM SAUCE



Stir-Fried Shrimp in Aromatic Tomato Cream Sauce image

Make and share this Stir-Fried Shrimp in Aromatic Tomato Cream Sauce recipe from Food.com.

Provided by pattikay in L.A.

Categories     Asian

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon cumin
1/8-1/4 teaspoon cayenne
3 tablespoons chopped cilantro
1 fresh green chile, finely chopped
1 tablespoon lemon juice
7 ounces coconut milk, well stirred (or 7/8 cup cream)
3 tablespoons oil
1 teaspoon mustard seeds
3 garlic cloves, peeled and chopped
10 -15 curry leaves (optional)
1 1/4 lbs medium shrimp, peeled, deveined, washed and patted dry

Steps:

  • Make the sauce:.
  • Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
  • Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
  • The sauce can be made ahead and refrigerated for several hours.
  • Stir-fry:.
  • Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
  • Stir till garlic turns medium brown and put in the shrimp.
  • stir till the shrimp turns opaque most of the way through.
  • Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.

PASTA WITH SHRIMP IN TOMATO CREAM



Pasta with Shrimp in Tomato Cream image

Chicken stock, cream, vermouth, and sun-dried tomatoes thicken into a decadent sauce for this easy seafood pasta.

Provided by Colu Henry

Categories     Dinner     Pasta     Tomato     Milk/Cream     Shrimp     Seafood     Shellfish     Feta     Parsley     Basil     Garlic

Yield Serves 4

Number Of Ingredients 15

Kosher salt
3/4 pound fusilli
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
Freshly ground black pepper
3 scallions, thinly sliced (dark green portion kept separate)
3 cloves garlic, thinly sliced
1 cup heavy cream
1/2 cup chicken stock
1/2 cup dry vermouth
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
1 cup crumbled feta cheese
1/4 cup chopped flat-leaf Italian parsley
1/4 cup fresh basil chiffonade (see Cooks' Note)

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
  • While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
  • Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
  • Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
  • Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
  • Plate in bowls and garnish with the remaining basil and the scallion greens.

STIR-FRIED SWEET-AND-SOUR SHRIMP



Stir-Fried Sweet-and-Sour Shrimp image

Thanks to storebought helpers like pre-peeled shrimp, prepped pineapple, and apricot jam, this tangy stir-fry takes just twenty minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 11

1 pound peeled, deveined large shrimp
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 small bell pepper, ribs and seeds removed, cut into thin slices (1 1/4 cups)
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
1 cup peeled, chopped fresh pineapple
3 scallions, cut into 1-inch pieces (1 cup)
2/3 cup apricot jam or orange marmalade
3 tablespoons distilled white vinegar, plus more for serving
Cooked white rice, for serving

Steps:

  • Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.
  • Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.

SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

  • In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

STIR FRIED SHRIMP IN GARLIC SAUCE



Stir Fried Shrimp in Garlic Sauce image

A delicious stir fry shrimp dish that is very popular in Chinese restaurants. Recipe courtesy Stuart Chang Berman.

Provided by Marie

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb large shrimp, peeled & deveined (21-25 per pound)
1 egg white
1/4 cup cornstarch
1 -2 tablespoon water
2 cups vegetable oil
1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup apple cider vinegar
1/4 cup ketchup
3 tablespoons soy sauce
2 tablespoons dry sherry
8 garlic cloves, crushed and minced
2 tablespoons minced fresh ginger
5 tablespoons sugar
1 teaspoon chili paste (or to taste)
1/2 cup sliced fresh water chestnut
1 tablespoon cornstarch
3 tablespoons cold water
1/2 cup sliced scallion, cut in 1/2-inch pieces

Steps:

  • Butter fly the shrimp by cutting along the backside, but not all the way through.
  • Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.
  • Mix well.
  • The consistency should be silky and the color milky.
  • In a large wok, heat 2 cups of the oil to 280 °.
  • Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.
  • Place the cooked shrimp in a colander to drain.
  • In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.
  • Stir well.
  • Bring the garlic sauce to a boil and lower the heat to a simmer.
  • In a clean wok, heat the remaining tablespoon of oil to smoking.
  • Add the sliced water chestnuts and stir-fry for 30 seconds.
  • Add the garlic sauce, stir, and bring to a boil.
  • Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
  • Stir until thickened and add the shrimp.
  • Toss and stir 3 times until well coated.
  • Stir in the sliced scallions and serve.

CREAMY SHRIMP STIR-FRY



Creamy Shrimp Stir-Fry image

Looking for a speedy supper that's perfect for family or company? Try this saucy stir-fry. "This recipe is a favorite with guests," notes Ruth Andrewson of Leavenworth, Washington.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 small onion, halved and sliced
1 medium carrot, cut into 1/4-inch slices
1 celery rib, cut into 1/4-inch slices
2 tablespoons butter
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 cup sour cream
1/2 cup plain yogurt
1/4 teaspoon pepper
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry vegetables in butter until crisp-tender. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Reduce heat to low. Add the sour cream, yogurt and pepper; cook and stir until heated through (do not boil). Serve over rice.

Nutrition Facts : Calories 254 calories, Fat 11g fat (6g saturated fat), Cholesterol 202mg cholesterol, Sodium 258mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

SHRIMP STIR-FRY



Shrimp Stir-Fry image

Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
⅛ teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

Steps:

  • Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
  • Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
  • Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
  • Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g

Tips:

  • Use fresh shrimp. Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp.
  • Clean the shrimp properly. Remove the heads, tails, and shells from the shrimp. Rinse the shrimp under cold water to remove any grit or sand.
  • Marinate the shrimp. Marinating the shrimp in a mixture of olive oil, garlic, salt, and pepper will help to add flavor and moisture.
  • Cook the shrimp over high heat. This will help to sear the outside of the shrimp and keep them juicy on the inside.
  • Do not overcook the shrimp. Overcooked shrimp will be tough and chewy.
  • Use a flavorful tomato sauce. A good tomato sauce will add depth of flavor to the dish.
  • Serve the shrimp with your favorite sides. Some popular sides include rice, pasta, or vegetables.

Conclusion:

Stir-fried shrimp in aromatic tomato cream sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a flavorful tomato sauce that is made with fresh tomatoes, garlic, onion, and basil. The dish is then finished with a creamy sauce that is made with heavy cream and Parmesan cheese. This dish is sure to be a hit with your family and friends.

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