Best Tomatoes With Seafood Dressing Recipes

CREAMY TOMATO-BASIL PASTA WITH SHRIMP

Creamy Tomato-Basil Pasta with Shrimp image

Create an impression with Creamy Tomato-Basil Pasta with Shrimp. Our Creamy Tomato-Basil Pasta with Shrimp is very close in taste to a high-end entrée.

Provided by My Food and Family

Categories Healthy Living Dinner Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 cups farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. uncooked medium shrimp, peeled, deveined
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

Steps:

Cook pasta as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.
Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

SLICED TOMATOES WITH FRESH HERB DRESSING

Sliced Tomatoes with Fresh Herb Dressing image

Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.

Provided by MOMAZIRLOTT

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

4 large ripe tomatoes, sliced
¼ cup olive oil
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons minced garlic
¼ cup freshly grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g

SEAFOOD IN TOMATO SAUCE

Seafood in Tomato Sauce image

We live near the Chesapeake Bay and reap its bountiful seafood harvest. I serve this to company often and receive rave reviews nearly every time. I hope you'll enjoy it as much as my family does! -Jeffrey MacCord, New Castle, Delaware

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-3/4 cups sliced fresh mushrooms
1 garlic clove, minced
3 tablespoons canola oil, divided
1 can (14-1/2 ounces) diced tomatoes, drained
1-1/2 teaspoons dried oregano
1 teaspoon sugar
1 teaspoon dried thyme
Salt and pepper to taste
1/2 pound lump crabmeat or imitation crabmeat
1/2 pound bay scallops
1/2 pound uncooked small shrimp, peeled and deveined
1 cup cooked long grain rice
3/4 cup shredded Parmesan cheese

Steps:

In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. , Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab., Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. , Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 399 calories, Fat 17g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 834mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

SEAFOOD-STUFFED TOMATOES

Seafood-Stuffed Tomatoes image

A tempting combination of tiny shrimp, crabmeat, hard-cooked eggs and rice makes a cool, hearty salad perfect for a hot summer day. Our daughter, who's 12, likes to prepare this salad for company. It's delicious and easy to fix. -Gwen Landry, Jennings, Louisiana

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 15

Ingredients

2 cups cooked rice
1 cup cooked salad shrimp
2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped dill pickle
1 jar (2 ounces) chopped pimientos, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 to 8 large tomatoes

Steps:

Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

Nutrition Facts : Calories 318 calories, Fat 20g fat (3g saturated fat), Cholesterol 160mg cholesterol, Sodium 614mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

TOMATO SALAD WITH WARM BASIL DRESSING

Tomato Salad with Warm Basil Dressing image

Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.

Provided by Andy Baraghani

Categories Bon Appétit Side Salad Tomato Basil Summer Quick & Easy Quick and Healthy Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup extra-virgin olive oil
1 large shallot, thinly sliced into rings
3 garlic cloves, thinly sliced
3/4 tsp. crushed red pepper flakes
3 oil-packed anchovy fillets, chopped (optional)
1 cup basil leaves (purple or green)
11/2 lb. heirloom tomatoes, some sliced, some cut into wedges
2 Tbsp. red wine vinegar
Kosher salt
1/2 lemon
Flaky sea salt

Steps:

Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7-9 minutes. Remove from heat and mix in anchovies, if using (they'll dissolve in the oil quickly), and basil.
Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.