Tantalizing Tomato Treat

This is an amazingly easy, refreshingly quick, and completely satisfying meal. I didn't know what to think of this dish when I started to prepare it, but it was fun to pull together and the results were superb. I was so happy with the short cooking time and the different twist of this meal that I know I will soon be making this again for us to enjoy!

Baked Shrimp with Tomatoes
Adapted from Cooking Light January 2011

Ingredients

• 1 (3-ounce) piece French bread baguette
• 1/2 cup finely chopped fresh parsley
• 2 garlic cloves, minced
• 4 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 medium roma tomatoes, cut into 1/4-inch-thick slices (about 1 pound)
• 2 tablespoons balsamic vinegar

Preparation

1. Preheat oven to 450°.

2. Place bread in a food processor; pulse until fine crumbs measure 1 1/2 cups. Combine breadcrumbs, parsley, and garlic.

Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.

3. Coat 6 individual gratin dishes with remaining 1 tablespoon oil. Arrange shrimp in a single layer in dishes; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Sprinkle with 3/4 cup breadcrumb mixture; top with tomato slices.

Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with remaining 3/4 cup breadcrumb mixture; dot with remaining 3 tablespoon butter.

Bake at 450° for 12 minutes or until the shrimp are done. Drizzle with vinegar.

And Serve.

Click Here for My Adapted Printable Recipe