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Baked Shrimp w/ Tomatoes

May 17, 2011 14 comments Article Lunch, Main Course, Recipes, Seafood, Vegetables

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

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Servings 4
Calories 348 kcal

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.

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Tags: baked, balsamic, breadcrumbs, garlic, healthy, light, recipe, seafood, shrimp, summer, tomato, vinegar

14 comments

  • RavieNomNoms May 17, 2011 at 6:57 am

    Oh what a great idea that is! It sounds so good! I will have to try this sometime soon

  • Angela@RecipesFromMyMom May 17, 2011 at 7:37 am

    We love the flavor of balsamic vinegar and how well it goes with seafood. The individual gratins are perfect for portion control too.

  • Liz May 17, 2011 at 7:57 am

    This looks delish! And I love your cute ramekins with their baskets 🙂

  • The Mom Chef ~ Taking on Magazines One Recipe at a Time May 17, 2011 at 8:14 am

    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.

  • Emily @ Life On Food May 17, 2011 at 12:15 pm

    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!

  • Erin @ Dinners, Dishes and Desserts May 17, 2011 at 1:08 pm

    What a great idea – this look perfect! And anything that comes in individual servings, is just cute!

  • Happy When Not Hungry May 17, 2011 at 1:43 pm

    Wow this is beautiful! I love that you used individual ramekins and I love the breadcrumbs on top too. Yum!

  • Lindsey@Lindselicious May 17, 2011 at 2:08 pm

    I love baked tomatoes and that its in individual ramekins (I need the portion control). I need to try this soon!

  • Alina May 17, 2011 at 3:43 pm

    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.

  • Rochelle May 18, 2011 at 11:11 am

    This looks delicious! I like that it’s also healthy and seems to be quite filling too.

  • Anne May 18, 2011 at 7:25 pm

    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! : )

  • lisaiscooking May 20, 2011 at 6:20 am

    This does sound great for summer! The balsamic drizzle sounds delicious too, and I love your ramekin holders.

  • Kristen June 1, 2011 at 9:47 am

    What a great dinner – I happen to have shrimp ready to be used! Looks wonderful!

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