Valentine’s Day Eats: Spicy Tomato Shrimp

Give Your Sweetheart a Spicy Love Kick this Valentine’s Day

Early on in our relationship, my husband and I frequented a local restaurant that served a spicy shrimp dish — he got it every time and ate every single bite.

So when experimenting with more “healthy” recipes, I tried to figure out a way to give us a go-to shrimp dish that would make my hubby smile.  Thus, I developed Spicy Tomato Shrimp — or “love on a plate” as any recipe I create for my sweetheart is known to me.

This is a easy meal that is great for any evening, but will also be perfect for Valentine’s Day next Tuesday.  Yes, it’s spicy and there is some garlic in there – but both are thought to be aphrodisiacs, so go for it.  Serve with some rice, and green beans or a tossed salad with your favorite wine on the side, and you will be all set to go for a no-stress Valentine’s Day dinner.

Spicy Tomato Shrimp

1 15 oz can chopped tomatoes (I use salt free)
1 8 oz can tomato sauce (not pasta sauce, plain tomato sauce)
1 T tomato paste
1 medium onion
3 cloves of garlic
2 stalks of celery
1/2 cup chopped fresh Italian parsley
2 cups chicken broth (homemade or canned, salt free)
1 cup white wine (something you would drink)
2 T extra virgin olive oil
1/2 tsp freshly ground black pepper
1/8 – 1/4 tsp red pepper flakes (start with 1/8 and work your way up)
2 tsp kosher salt
1 1/2 lbs medium or 1 lb of large shrimp, peeled and de-veined

Directions:

Dice your onion into very small pieces, dice the celery into small pieces and finely chop the garlic.

Heat the olive oil on medium-high heat in a large saute pan that is about 2-3″ deep.

Once the olive oil is hot, toss in the celery, onions and garlic.

Saute for a few minutes on medium heat until the onions start to get translucent (do not brown them or the garlic).

Toss in your black pepper, kosher salt and red pepper.  Start here with 1/8 tsp red pepper flakes – you do not want it to be too hot in the end, and the longer the flakes are in there the hotter it gets.  If not hot enough for you at the end, you can add more and simmer a bit longer.

Stir on the heat and then add in the tomato paste and wine.  Simmer for about 1 minute.

Add in the chopped tomatoes and tomato sauce.  Turn to medium low and simmer for about 10 minutes, you are just trying to get all the flavors to incorporate.

Taste along the way and add salt, pepper and maybe more red pepper to taste.  Stir in half of your chopped parley and simmer for another 2-3 minutes.

Stir in your shrimp and simmer for about 5-8 minutes until shrimp are just cooked through.

Take off the heat and spoon a portion over top rice, pasta or just alone in a big bowl with some crusty bread on the side.

Sprinkle each plate with remaining parsley and serve.

Enjoy!  And a hot and spicy Valentine’s Day to you!

Julia

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Spicy Tomato Shrimp

Ingredients:

1 15 oz can chopped tomatoes (I use salt free)
1 8 oz can tomato sauce (not pasta sauce, plain tomato sauce)
1 T tomato paste
1 medium onion
3 cloves of garlic
2 stalks of celery
1/2 cup chopped fresh Italian parsley
2 cups chicken broth (homemade or canned, salt free)
1 cup white wine (something you would drink)
2 T extra virgin olive oil
1/2 tsp freshly ground black pepper
1/8 - 1/4 tsp red pepper flakes (start with 1/8 and work your way up)
2 tsp kosher salt
1 1/2 lbs medium or 1 lb of large shrimp, peeled and de-veined

Directions:

Dice your onion into very small pieces, dice the celery into small pieces and finely chop the garlic.

Heat the olive oil on medium-high heat in a large saute pan that is about 2-3" deep.

Once the olive oil is hot, toss in the celery, onions and garlic.

Saute for a few minutes on medium heat until the onions start to get translucent (do not brown them or the garlic).

Toss in your black pepper, kosher salt and red pepper. Start here with 1/8 tsp red pepper flakes - you do not want it to be too hot in the end, and the longer the flakes are in there the hotter it gets. If not hot enough for you at the end, you can add more and simmer a bit longer.

Stir on the heat and then add in the tomato paste and wine. Simmer for about 1 minute.

Add in the chopped tomatoes and tomato sauce. Turn to medium low and simmer for about 10 minutes, you are just trying to get all the flavors to incorporate.

Taste along the way and add salt, pepper and maybe more red pepper to taste. Stir in half of your chopped parley and simmer for another 2-3 minutes.

Stir in your shrimp and simmer for about 5-8 minutes until shrimp are just cooked through.

Take off the heat and spoon a portion over top rice, pasta or just alone in a big bowl with some crusty bread on the side.

Sprinkle each plate with remaining parsley and serve.

 

 

 

 

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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One Response to “Valentine’s Day Eats: Spicy Tomato Shrimp”

  1. Laura — February 27, 2012 @ 3:52 pm (#
    1
    )

    I made this for my family a few weeks ago and they loved it! Thanks for such an easy, yet elegant recipe!

    [Reply]

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