Best Shrimp Scampi With Sun Dried Tomatoes Recipes

SHRIMP SCAMPI WITH SUN-DRIED TOMATOES, ARTICHOKES AND PROSCUITTO

Shrimp Scampi With Sun-Dried Tomatoes, Artichokes and Proscuitto image

Amazing flavor profile. Easy to make, about 30 minutes total, and the secret ingredient makes it restaurant quality. YUMMY

Provided by topchefddb

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb shrimp
3/4 cup sun-dried tomato
12 ounces artichoke hearts
2 ounces prosciutto
3 tablespoons shallots
3 garlic cloves
12 tablespoons butter
1/2 cup white wine
1/2 cup lemon juice
2 teaspoons dried tarragon
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon Dijon mustard

Steps:

Chop shallots and garlic to a fine mince. Rinse and quarter canned artichoke hearts. Hydrate and drain sun-dried tomato strips. Juice 2 lemons. Clean and dry shrimp. Season shrimp with dried tarragon and white pepper and kosher salt and set aside.
Melt butter over low heat in a large saute pan. Add garlic and shallot and cook for 2 or 3 minutes until starting to clear. Season to taste with salt and crushed red pepper to taste. Add shrimp and cook turning once until turning pink, but not cooked through. Remove shrimp from pan with slotted spoon, set aside. Add the artichoke hearts an sun-dried tomato and cook until heated through, 3 minutes. Add wine, lemon juice and mustard and continue to cook, stirring occasionally. Season with salt pepper and tarragon. Cook until reduced by half. Add shrimp back to the pan and cook until heated through, lastly add prosciutto, Stir everything until all flavors are married, one minute. Serve with crusty bread.

Nutrition Facts : Calories 500.4, Fat 36.5, SaturatedFat 22.2, Cholesterol 234.5, Sodium 1801.3, Carbohydrate 22.4, Fiber 8.8, Sugar 5.8, Protein 20.4

SHRIMP WITH SUN-DRIED TOMATOES

Shrimp With Sun-Dried Tomatoes image

Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

Provided by Mark Bittman

Categories seafood, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
1/2 cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil

Steps:

Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.