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.
- 2 oz coarse bread crumbs (or panko-a healthier alternative)
- ⅓ cup fresh parsley (finely chopped)
- 2 cloves garlic (minced)
- 4 tsp olive oil (divided)
- 1 lb large shrimp (peeled & deveined)
- ⅛ tsp salt (divided)
- ⅛ tsp black pepper (divided)
- 2 tsp butter
- 2 medium tomatoes (cut into ¼" slices)
- 4 tsp balsamic vinegar
- 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 ½ 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.
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Categories: Lunch, Main Course, Recipes, Seafood, Vegetables
Oh what a great idea that is! It sounds so good! I will have to try this sometime soon
We love the flavor of balsamic vinegar and how well it goes with seafood. The individual gratins are perfect for portion control too.
This looks delish! And I love your cute ramekins with their baskets 🙂
You’re definitely right about the food cravings changing with the seasons. Even if I still want pasta, I want it with fresh sweet peas or asparagus, not the heavier creams and winter vegetables.
I love the combination of the shrimp and tomato. Those crumbs on top are gorgeous and would add the perfect crunch.
Shrimp and pasta sauce is one of my favorite combinations. I love this spin. A bit more classy I must say. Great for a dinner party!
What a great idea – this look perfect! And anything that comes in individual servings, is just cute!
Wow this is beautiful! I love that you used individual ramekins and I love the breadcrumbs on top too. Yum!
I love baked tomatoes and that its in individual ramekins (I need the portion control). I need to try this soon!
This sounds great. Finally we have some tomatoes here that don’t look like plastic, so I’m cooking a lot with them. Oh, and I love balsamic vinegar! Great recipe.
This looks delicious! I like that it’s also healthy and seems to be quite filling too.
Jenny…as soon as the weather turns mild…I seem to crave shrimp! These are beautiful. I love individual servings….it’s good for portion control and they make you feel like you have something extra special. Will definitely give these a try! Thanks! : )
This does sound great for summer! The balsamic drizzle sounds delicious too, and I love your ramekin holders.
What a great dinner – I happen to have shrimp ready to be used! Looks wonderful!