– Shrimp and Monkfish Skillet with Spicy Tomato Sauce –
Attention all seafood lovers! This Shrimp and Monkfish Skillet with Spicy Tomato Sauce is the ultimate seafood recipe. Loaded with flavors, easy to make and done in 30 minutes. The perfect dish for a quick and tasty weeknight dinner, but better reserved for a relaxed weekend lunch next to a glass of red wine 🙂 . I´m a sucker for seafood and this dish really ¨hit it¨ on all notes. So many flavors, easy to put together and all done using just one pan. For the spicy tomato sauce I used Kiva´s hot smoked Spanish paprika, essential to this recipe. (25% off coupon code ¨spicy25¨ valid until 4/30/19)
– What is Monkfish and Where can I get it? –
Monkfish is a member of the genus lophius and it has a sweet, lobster-like flavor. It´s a very popular fish here in Spain, you can find it at every local supermarket. If you can´t find it in your area, just visit your local supermarket and go to the seafood counter. Ask if they have it, if they say no, ask where you can get it. Most people will help you out. Hey, it never hurts in asking. Watch the video below on How to Make this Shrimp and Monkfish Skillet with Spicy Tomato Sauce or check out the recipe card below which you can print. Salud!
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make this Shrimp and Monkfish Skillet with Spicy Tomato Sauce
Shrimp and Monkfish Skillet with Spicy Tomato Sauce
Ingredients
- 12 raw jumbo shrimp
- 2 fillets monkfish
- 2 cloves garlic minced
- 1/2 onion diced
- 2 tbsp extra virgin olive oil
- 1/2 tsp sweet smoked paprika
- 1/2 tsp hot smoked paprika
- 3/4 cup tomato sauce
- pinch sea salt
- pinch black pepper
- handful fresh parsley
- 1 lemon
Instructions
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Season 2 fillets of monkfish with sea salt and freshly cracked black pepper on both sides and let it sit for 5 minutes, also season 12 raw jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper
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Heat a nonstick fry pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the monkfish fillets into the pan, cook for 3 minutes per side (the thickness of my fillets where 1/2 inch), after a total cooking time of 6 minutes remove from the pan and set aside covered with foil paper
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Using the same pan with the same heat add the shrimp and cook for 1 minute per side, then remove from the pan and cover with foil paper
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Again, using the same pan with the same heat add the diced onions and minced garlic, mix with the oil and make sure to scrape up anything that was left over from the monkfish and shrimp, after 2 minutes add 1/2 tsp of sweet smoked paprika and 1/2 tsp of hot smoked paprika, mix it all together, then add about 3/4 cup of canned tomato sauce, season with sea salt and freshly cracked black pepper and mix it all together until well combined, after simmering for 3 minutes lower the fire to a low heat, add the shrimp and monkfish back into the pan and heat for 2 minutes, serve directly from the pan garnished with lemon slices and freshly chopped parsley, enjoy!
Recipe Notes
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jean
18 . Oct . 2020sounds good. although i was told to not cook monkfish too long in fact an italian tol me that when he was young his mother would put raw monk fish into her tomata sauce(gravy) and cook till fish was done then serve with pasta nyone have suggestions.