Seafood in Spicy Tomato Sauce. Budget Bytes » Recipes » Meat Recipes » Seafood Recipes » Spicy Seafood Pasta with Tomato Butter Sauce. The liquid left in the skillet after the seafood cooks lends a light and fresh seafood flavor to the tomato butter sauce. If you can't find a "seafood mix" you can do this with just shrimp.
Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third. Add cooked shrimp to the sauce; season with pepper, and heat through. Drain fettuccine, and top with sauce; sprinkle with. You can have Seafood in Spicy Tomato Sauce using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of Seafood in Spicy Tomato Sauce
- Prepare 1 can of chopped tomatoes.
- It’s 4 of fresh red chilli's, chopped.
- You need 1 of onion, chopped.
- You need 50 ml of white wine.
- Prepare of Hand full of fresh parsley, chopped.
- It’s 6 of Roasted garlic cloves, chopped.
- It’s 300 g of mixed seafood.
- You need 4 tbsp of olive oil.
- Prepare to taste of salt.
Salsa, poblano peppers, chipotle powder, and chorizo bring rich spiciness to this Mexican-inspired stew. Reviews for: Photos of Spicy Tomato, Seafood, and Chorizo Stew. Coarsely chop the tomatoes and add them to the juice. Heat the oil in a large skillet until shimmering.
Seafood in Spicy Tomato Sauce step by step
- In a saucepan, heat the olive oil..
- Once the oil is heated. Reduce the heat to medium to low and add the garlic, parsley, onion and chili's. Fry for about 3-5 minutes or until the onions have softened..
- Add the tomatoes, salt to taste, wine and simmer for about 5-8 min until most of the liquid has cooked down..
- Add the seafood into the pan and cook. I did use already cooked seafood which literally just needed warming up but you can use raw seafood which will take no more than 5 minutes to cook as well..
- Serve with warm crusty bread and enjoy..
A wide variety of seafood tomato sauce options are available to you, such as pasty, liquid. Add the fish to the sauce, spooning some sauce over each piece. John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli, from BBC Good Food. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Pour back into the pan and bring to the boil.