Best Marinated Shrimp Onion And Tomato Tart Recipes

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MOROCCAN SHRIMP WITH TOMATOES AND ONIONS



Moroccan Shrimp with Tomatoes and Onions image

Provided by Marc Murphy

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 Meyer lemon, cut into 8 wedges
1/3 cup lemon juice
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling onto the shrimp
1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
10 ounces cherry tomatoes, halved
2 teaspoons ras el hanout (Middle Eastern spice mix)
1 teaspoon kosher salt
1 pound fresh head-on large shrimp
Leaves from 1 bunch cilantro, chopped

Steps:

  • For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
  • For the shrimp: Preheat the oven to 400 degrees F.
  • In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
  • Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

TEMPTING SHRIMP PHYLLO TARTS



Tempting Shrimp Phyllo Tarts image

Writes Heather Melnick of Macedon, New York, "this appetizer has been a real hit at church receptions and family events." With shrimp, a little wine, and phyllo, these little tarts will "upscale" any party.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 8

4 ounces reduced-fat cream cheese
1/4 cup shredded reduced-fat cheddar cheese
3 tablespoons white wine or fat-free milk
1/2 cup chopped cooked peeled shrimp
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Steps:

  • In a small bowl, combine the cream cheese, cheddar cheese and wine or milk. Stir in the shrimp, onion powder, salt and thyme. Cover and refrigerate for at least 2 hours to allow flavors to blend. , Spoon filling by heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 150mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

EASY MARINATED SHRIMP



Easy Marinated Shrimp image

My husband's cousin introduced us to this recipe. Every time I bring it to a party, everyone wants the recipe. It's so easy to prepare. -Stephanie Marchese

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8-10 servings.

Number Of Ingredients 7

1 pound cooked medium shrimp, peeled and deveined
1 small red onion, thinly sliced
2-1/2 teaspoons capers
1/3 cup canola oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed

Steps:

  • In a large serving bowl, combine the shrimp, onion and capers. In a small bowl, whisk the oil, vinegar, salt and celery seed. , Pour over shrimp mixture; toss to coat. Cover and refrigerate for 6 hours or overnight, stirring occasionally. Serve with a slotted spoon.,

Nutrition Facts : Calories 117 calories, Fat 8g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.

SHRIMP TARTLETS



Shrimp Tartlets image

Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
30 peeled and deveined cooked shrimp (31-40 per pound), tails removed
Optional: Minced fresh parsley and lemon wedges

Steps:

  • Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

FABIENNE'S CURRIED SHRIMP TARTLETS



Fabienne's Curried Shrimp Tartlets image

This little tartlet stemmed from my frustration trying to make "phyllo purses." Perfect appetizer before a fancy dinner or brunch with your friends. It's bursting with shrimp, curry, sun-dried tomatoes, green onions, ginger, cumin, coriander, turmeric, and topped with an egg...all hidden under the last sheets of phyllo dough. Well worth your time!

Provided by Fabienne Riesen

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 4

Number Of Ingredients 16

cooking spray
2 tablespoons olive oil
8 green onions, chopped
2 tablespoons finely chopped sun-dried tomatoes in oil
1 (1 inch) piece fresh ginger, grated
1 lemon, zested and juiced
2 cloves garlic, chopped
1 teaspoon hot Madras curry powder
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 ½ cups chopped raw shrimp
2 tablespoons heavy cream
6 ounces phyllo pastry
4 large eggs
salt and ground black pepper to taste
2 tablespoons salted butter, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
  • Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
  • Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
  • Cook in the preheated oven until tops are golden brown, about 20 minutes.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 30.6 g, Cholesterol 284.1 mg, Fat 23.6 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 8.6 g, Sodium 484.6 mg, Sugar 1.9 g

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