Best Bahraini Prawns Shrimp In Tomato Sauce Recipes

Bahraini Prawns / Shrimp in Tomato Sauce image

Provided by Um Safia

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 kg fresh prawns, shelled and de-veined
2 cups chopped tomatoes
1/2 cup green capsicum, chopped
1 teaspoon salt
1 teaspoon prawn garam masala powder
1 teaspoon turmeric
3 tablespoons tomato paste
3 tablespoons oil

Steps:

Put the prawns, tomatoes and capsicum into a covered saucepan and boil for about 10 minutes.
Add the salt, prawn masala, turmeric, tomato paste and oil.
Decrease heat and simmer, covered, for about 20 minutes.
Serve with basmati rice.

Nutrition Facts : Calories 199.6, Fat 8.7, SaturatedFat 1.1, Cholesterol 210, Sodium 1397.8, Carbohydrate 6.2, Fiber 1.3, Sugar 2.9, Protein 23.7

One-Pot Garlic Tomato Shrimp Pasta Recipe by Tasty image

Provided by Scott Loitsch

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb spaghetti
3 tablespoons olive oil
1 lb shrimp, peeled and deveined
2 teaspoons salt
1 ½ teaspoons red pepper flakes
1 small yellow onion
8 cloves garlic, finely chopped, about 3 tablespoons
42 oz canned diced tomato, drained of excess water
1 teaspoon sugar
1 teaspoon dried oregano
1 cup dry white wine
⅓ cup fresh parsley, chopped
4 qt water, salted

Steps:

In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
Remove the shrimp and place in a small bowl to the side.
Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
Enjoy!

Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams

King Prawns (Shrimp) in Tomato, Cream & White Wine Sauce image

Provided by Marychef

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 12

2 teaspoons oil
2 garlic cloves, minced
1 large red chile, de-seeded and finely chopped
300 g peeled headless king prawns
5 shallots, finely chopped
8 cherry tomatoes, sliced in half
1/2 teaspoon black pepper
150 ml chicken stock
125 ml white wine
150 ml double cream
shaved parmesan cheese
fresh basil, chopped

Steps:

In a 12 inch frying pan over medium high heat the oil.
Add the chilli and garlic and cook for 3 minutes.
Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
Lift out the king prawns and put to one side.
Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
Add the king prawns back in, then the basil and stir until heated through.
Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.

Nutrition Facts : Calories 604, Fat 36.6, SaturatedFat 19, Cholesterol 335.1, Sodium 375.1, Carbohydrate 22.2, Fiber 1.4, Sugar 4.9, Protein 36.5