Baked Shrimp w/ Tomatoes
This week the weather has gotten nicer and it is starting to feel a bit more like summer, finally! The sunshine and warm weather has caused a shift in my food cravings; I’m sure many of you experience the same thing each season. For me, warm weather makes me crave light food and summery flavors, such as citrus.
These individual dishes are light, and not to mention kind of cute! They are great for a dinner party. It does not take long to make and the individual gratins make serving much easier. This recipe is very light and healthy, perfect for summer. The balsamic vinegar gives a great tangy kick to the dish as well. I also baked some extra tomato slices to drizzle with balsamic and serve with the dish. These go great served with roasted asparagus with lemon or a nice salad.
Baked Shrimp w/ Tomatoes
Ingredients
- 2 oz coarse bread crumbs or panko-a healthier alternative
- 1/3 cup fresh parsley finely chopped
- 2 cloves garlic minced
- 4 tsp olive oil divided
- 1 lb large shrimp peeled & deveined
- 1/8 tsp salt divided
- 1/8 tsp black pepper divided
- 2 tsp butter
- 2 medium tomatoes cut into 1/4" slices
- 4 tsp balsamic vinegar
Instructions
- Preheat the oven to 450F. Combine the breadcrumbs, parsley and garlic.
- Heat 2 tsp oil over medium-high heat in a large skillet.
- Add the breadcrumb mixture and cook until golden brown (about 3 minutes) stirring often.
- Grease 4 small gratin dishes with the remaining oil and arrange the shrimp in a single layer over the bottom. Season shrimp with a bit of salt and pepper.
- Sprinkle 1/2 cup of the breadcrumbs over the shrimp and top with tomato slices.
- Cover with the remaining breadcrumbs and season with a bit more salt and pepper.
- Melt the remaining 2 tsp of butter and drizzle over each gratin.
- Bake at 450F until the shrimp are completely cooked (about 12 minutes).
- Drizzle each gratin with 1 tsp vinegar before serving.
