Recipe by maddy cruise
"This meal is very yummy, juicy, easy to cook, and convenient. My fiancee loves this recipe and wants it everyday. Try it!"
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large shrimp, peeled and deveined
salt to taste
dried oregano, or to taste
This was pretty good and very healthy. To add some flavor I suggest cooking in butter instead of olive oil. It also needed a lot of salt and extra spices in my opinion. I also added some parmesan cheese on top when the juices were evaporating. I would also suggest serving this with pasta. Over all a very good dish, but needs a few minor adjustments to make it even better.
It was a little bland, but i think some lemon and capers would have been a great addition.
This was really good. I added shrimp when I turned the fish over and also added a bag of fresh spinach.
This was a delicious, light, and simple recipe. I added olives and capers and some powdered seasoning. I also added recao instead of just garlic and preseasoned the fish and shrimp lightly. A great recipe for when you want to eat light and healthy.
Not bad after significant tinkering. Rather than simmering the seafood in the tomatoes, I grilled a nice piece of sea bass along with the shrimp and some beautiful scallops on our Cuisinart Griddler while my wife cooked the tomatoes and garlic with some shallots and fresh parsley. We preferred to omit the boldly flavored oregano. A fresh-tasting, light but satisfying, healthy and delicious dish. We served this with pasta with garlic and oil and a green salad.
This was very good with a rich but not overpowering flavor. I used butter instead of olive oil, doubled the fresh garlic & used Hunt's canned diced tomatoes w/ garlic & oregano. Delicious!
Very good. I used haddock, catfish, and pre-cooked shrimp because that's what I had on hand. I used a large can of the diced tomatoes in basil, oregano, and garlic. I chopped up about 6-7 large cloves a garlic, browned them in olive oil in my Wok, added the haddock and catfish. Added the diced tomatoes and an additional small can of tomato sauce and 1tblspn of dried oregano. Then, I sprinkled about a tblspn of fresh cracked pepper into the mix. Once the fish was cooked through, I added a couple handfuls of fresh baby spinach (very exact measurement, I know!) Once that was wilted, I added the shrimp and about 1/2 cup of grated Parmesan cheese. I cooked about another 5 minutes to heat up the shrimp. Finally, I served it over spaghetti with fresh baked dinner rolls. Yum!
I made this recipe as written and everyone thought it was very flavorful. I think the key is to use fresh garlic! Also, I used canned tomatoes and it was great!
* Percent Daily Values are based on a 2,000 calorie diet.
Alaskan Cod and Shrimp with Fresh Tomato
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 166
** Calories from Fat: 51
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