Baked Shrimp with Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (2-ounce) piece french bread baguette |
1/3 cup finely chopped fresh parsley |
1 garlic clove, minced |
4 teaspoons butter, divided |
4 teaspoons olive oil, divided |
1 pound large shrimp, peeled and deveined |
1/8 teaspoon salt, divided |
1/8 teaspoon black pepper, divided |
2 small tomatoes, cut into 1/4-inch-thick slices (about 11 ounces) |
4 teaspoons balsamic vinegar |
Directions:
1. Preheat oven to 450°.
2. Place bread in a food processor; pulse until fine crumbs measure 1 cup. Combine breadcrumbs, parsley, and garlic. Heat 2 teaspoons butter and 2 teaspoons 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 4 individual gratin dishes with remaining 2 teaspoons oil. Arrange shrimp in a single layer in dishes; sprinkle with dash of salt and dash of pepper. Sprinkle with 1/2 cup breadcrumb mixture; top with tomato slices. Sprinkle with remaining dash of salt and dash of pepper. Top with remaining 1/2 cup breadcrumb mixture; dot with remaining 2 teaspoons butter. Bake at 450° for 12 minutes or until the shrimp are done. Drizzle with vinegar.
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