This Shrimp in Tomato Sauce is the BEST Shrimp Recipe Ever!
shrimp recipe | easy shrimp recipe
Of all my shrimp recipes, this one is the easiest without compromising on taste! This 15 minute tomato garlic butter shrimp recipe is perfect shrimp dinner recipe. Try this simple yet incredibly delicious shrimp recipe once and you’re sure to make it over and over again.
DETAILED RECIPE ????
______________________________________
???? MY COOKWARE
White Ceramic Pan:
Grey Ceramic Pan:
Wok:
Stainless Steel Frypan:
Cast Iron Skillet:
Copper Saucepan:
_______________________________________
???? MY AMAZON STOREFRONT -
(You'll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store)
???? Music used from Epidemic sound -
???? Instagram:
_______________________________________
*RECIPE* (3-4 servings)
INGREDIENTS
1 lb/450g shrimp (peeled and deveined)
3 tbsp tomato paste OR 1/2 cup tomato purée
3 garlic cloves
3 tbsp butter
1 tsp paprika (sweet preferred)
1 tsp chilli flakes (divided)
1 tbsp neutral oil
Parsley/cilantro
Salt as needed
METHOD:
1. Marinate 1 lb/450g shrimp in 1 tsp paprika, 1/2 tsp chilli flakes, 1/4 tsp salt and set aside for 15 minutes. Skip salt if using salted butter
2. Mince 3 cloves of garlic. Finely chop parsley/cilantro/coriander for garnish
3. Set aside 3 tbsp tomato paste or 1/2 cup tomato purée. Tomato paste cooks fast and is the preferred option. Tomato purée can also be used but needs to be cooked down properly
4. Heat 1 tsp oil and 1 tbsp butter in a pan. The oil prevents butter from burning
5. Set flame to medium and sear shrimp for 1 minute per side. Don't overcrowd the pan or they won't sear well. Cook in batches and set aside
6. Set flame to low, add 2 tbsp butter, minced garlic, tomato paste (or purée) & 1/2 tsp chilli flakes
7. Add a pinch of salt if using unsalted butter. Cook gently until the tomato paste turns deep red and aromatic. If using tomato purée, cook until the oil separates
8. Add the seared shrimp and its juices. Stir and cook until its done (2-4 mins depending on the size)
9. Switch off the flame. Garnish with parsley or cilantro/coriander leaves
10. Serve with bread or a light salad
_______________________________________
Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.
15 Delicious Dips to Pair With Vegetables, #buffalochickendip #hipdips #spinachartichokedip #plasti
15 Delicious Dips to Pair With Vegetables, Pita, and More
dips are often associated with parties and gatherings, there’s no reason we can’t whip one up for two (or even one!) to enjoy, considering how easy they are to put together. Elegant spreads like salmon rillettes and vegetarian pâté make a healthy midday snack something to look forward to, while creamy white bean dip and Lebanese garlic sauce feel like perfect everyday treats. And if you’d rather ditch the veggies for something heartier, you can always opt for some pita breads or crackers instead. Read on for 15 of our favorite dips to help you keep your New Year's resolution while hopefully keeping it interesting, too.
Jump to
Whipped Feta Dip
Israeli-Style Extra-Smooth Hummus
The Best Baba Ganoush
Hummus Fries With Spicy Tahini Dip
Traditional Toum (Lebanese Garlic Sauce)
Bagna Càuda (Northern Italian Anchovy-Garlic Dip)
Miso, Pork, and Walnut Dip for Vegetables
Salmon Rillettes With Chives and Shallots
Black Olive Tapenade With Garlic, Capers, and Anchovies
Traditional Provençal Tapenade With Capers, Anchovies, and Tuna
Nam Phrig Noom (Northern Thai Pounded Roasted Chili Dip)
Nam Prik Ong (Thai Pork-and-Tomato Chile Dip)
Silky-Smooth Vegetarian Pâté With Roasted Cauliflower and Pecans
Creamy Bean Dip With Roasted Tomato Puttanesca Salad
Hummus Masabacha (Hummus With Whole Chickpeas)
buffalo chicken dip,
hip dips,
spinach artichoke dip,
hydro dipping,
plasti dip,
buffalo chicken dip recipe,
dip nails,
dip powder nails,
skinny dipping,
spinach dip,
dip,
7 layer dip,
artichoke dip,
crockpot buffalo chicken dip,
rotel dip,
tricep dips,
outlaw dip,
queso dip,
what are hip dips,
dip powder nail kit
Secrets of the Tomato Industry: The Empire of Red Gold | Food & Agriculture Documentary
The industrialization of the humble tomato preceded the globalized economy that was to follow. It is now as much of a commodity as wheat, rice, or petrol. The tomato’s ability to create strongly identifiable products, such as ketchup, pizza sauce, soups, sauces, drinks or frozen dishes is unbeatable.
As early as 1897, ten years before Ford started to mass-produce cars, Heinz was already converting tomatoes into standardized cans of puree. They were one of the first companies to understand the power of branding. They banned unions, imposed uniform standards of production and established genetic laboratories that ensured identical tomato plantations all around the world.
Today, wherever you are in the world, you can eat the same tomatoes. This film will trace the journey of tomato paste from Africa, Italy, China and America to show the consequences of this global business.
If you like this documentary, check out these similar films on our channel:
Seeds of Profit: Half the nutrients and double the price? ➡️➡️
Supermarket secrets: Are they lying to us about our food? ➡️➡️
---
SUBSCRIBE for more amazing stories, including free FULL documentaries. At Java Films we have an incredible library of award-winning documentaries: from world-leading investigations to true crime and history, we have something for everyone!
Click the SUBSCRIBE button and make sure to set NOTIFICATIONS to stay updated with all new content!
Follow us!
Chef Jyll: Roasted Vegetable Quinoa Salad with Bratwurst - Cooks Corner Green Bay
Creative idea for leftover tailgate food - make some delicious Quinoa Salad. Chef Jyll shows you how. Get the recipe:
3 Lunchbox Ideas Featuring Soups (Collab with Entertaining with Beth)
SUBSCRIBE so you don't miss any videos!
CHECK OUT a few of our favorite videos
We're excited to share with you our collaboration with our friend Beth Lemanach of Entertaining with Beth! Here we have created 3 Lunchbox Ideas Featuring Soups (Collab with Entertaining with Beth) and over on Beth's channel, she has 3 Lunchbox Ideas Featuring Salads! So please go check out her channel and videos! She is such an inspiration to us and we are sure she will be to you too! Happy Lunching!
SEE INGREDIENTS AND DIRECTIONS BELOW:
Lemon Chicken Veggie Soup
chicken broth
Shredded rotisserie chicken
3 tablespoon olive oil
garlic, minced
1 onion
1 large lemon, zested
Juice of a lemon
chicken
celery
carrots
zucchini
rosemary
Salt and pepper
Directions:
Place the olive oil in a large sauce pot over medium-low heat. Once the oil is hot, saute the diced onion and minced garlic for 3-4 minutes to soften.
Add the chicken stock, rosemary, carrots, zucchini, and celery. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
Stir in the lemon zest and juice of lemon, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes.
Take your shredded chicken and add in the pot. Stir in shredded basil. Taste and salt and pepper as needed. Serve warm.
___________________________________
Chicken Chili
I can of navy, black, white, and garbanzo beans
1 Onion (diced)
1 Garlic cloves
28 oz of tomatoes (diced)
Shredded rotisserie Chicken
Chicken stock
I bag of frozen corn
Cumin
Sea Salt and Pepper to taste
Olive oil
sharp cheddar
Directions
Combine all soup ingredients in pot. Cook on medium for about 20 minutes.
Once chili is cooking, take your shredded chicken and add to the slow cooker and cook for another 20 minutes.
Serve and top with shredded sharp cheese.
___________________________________
Chicken Tortilla Soup
1 can of corn w/water
Can of Diced tomatoes
Can of tomato sauce
1 jar of salsa/pace
Can of green chilis
Cup of chicken broth
Green onion (for garnish)
Tortillas (cut into strips)
Canola oil (for frying)
Rotisserie chicken (shredded)
Directions
Combine corn, tomato sauce, stewed tomatoes, salsa, shredded chicken, and chicken broth all in a pot.
Heat on medium heat for 20 minutes.
While soup is on the stove, Pour vegetable oil into medium skillet. Heat oil over medium heat and add tortilla strips to skillet and cook until crisp and light golden, about 45 seconds. Using tongs, transfer tortilla strips to paper towels to drain.
Once soup has cooked for 20 minutes, put into a bowl and garnish with tortilla strips and green onion slices.
Chicken Penne With Olives & Artichokes
A fast and simple dinner starting with a rich and delicious sauce of chicken, tomato sauce, white wine, artichokes, and olives, and then poured over penne pasta.
The featured Chardonnay is from Lake Ana Winery in VA. To order these amazing wines go to their website:
lawinery.com
PRINTABLE RECIPE:
INGREDIENTS:
2 tablespoons olive oil, divided
4 chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 large onion, diced
3 garlic cloves, minced
1/2 cup white wine
1 1/2 cups chicken broth
1 can tomato sauce
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon oregano
2 teaspoons salt
2 tablespoons tomato paste
1 can artichoke hearts, sliced
1 cup kalamata olives, sliced
10 fresh basil leaves, minced
1/4 cup fresh Parmesan cheese
12 ounces penne pasta, cooked and strained
DIRECTIONS:
Heat a large skillet, add 1 tbsp olive oil and chicken.
Sprinkle with 1/2 tsp salt, and 1/4 tsp pepper, cook for about 4 minutes. (It doesn't have to be fully cooked.)
Transfer chicken to a plate.
Add 1 tbsp olive to the same pan, add onions.
Cook 1-2 minutes, then add the garlic, and cook another minute.
Add the white wine.
Add the chicken broth, tomato sauce, tomato paste, and spices, bring to a boil.
Add the artichokes and olives, allow flavors to blend for a couple of minutes.
Once boiling add the chicken back and cook another 2-3 minutes.
Pour the sauce over cooked penne pasta.
Add in the fresh basil, then sprinkle with Parmesan cheese.