Best Shrimp Scampi With Cherry Tomatoes Recipes

Shrimp with Basil, Garlic, and Tomatoes image

Provided by Food Network Kitchen

Time 16m

Yield 4 servings

Number Of Ingredients 6

1 cup quartered cherry or grape tomatoes (about 12)
5 large fresh basil leaves, chopped, plus extra for garnish
Kosher salt and freshly ground black pepper
1 1/2 pounds medium-large shrimp, shelled and deveined
Extra-virgin olive oil
1 large clove garlic, minced

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.

Roasted Shrimp with Cherry Tomatoes image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 pound peeled and deveined shrimp, tails on
2 cups cherry tomatoes
2 cloves garlic, thinly sliced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 lemon

Steps:

Preheat the oven to 400 degrees F.
Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.
Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a squeeze of the lemon half.

Shrimp Scampi With Tomato image

Provided by Priceless1

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 1/4 lbs large shrimp, peel and deveined
3 garlic cloves, minced
1/2 cup halved cherry tomatoes (or 2 Tbs slivered sun dried tomatoes)
1/2 cup dry vermouth or 1/2 cup dry white wine
1 tablespoon butter
salt and pepper

Steps:

Heat the olive oil in a large skillet over medium high heat add shrimp and brown for 1-2 minutes. Add garlic and tomatoes stir a few seconds then add vermouth. Cool until liquid is reduced and shrimp are cooked through 2-3 minutes longer.
Add Butter and salt and pepper to taste, swirling pan to melt butter.

Nutrition Facts : Calories 484.9, Fat 24.3, SaturatedFat 6.5, Cholesterol 447.3, Sodium 464.4, Carbohydrate 5.5, Fiber 0.5, Sugar 1, Protein 58.4

Summer Shrimp Scampi With Tomatoes and Corn image

Provided by Ali Slagle

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves

Steps:

Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.