6 cloves garlic
½ cup plain panko bread crumbs
1 cup cherry tomatoes
Handful flat-leaf parsley or basil leaves
1 pound peeled and deveined large raw shrimp
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes (optional)
Mince the garlic. Place half in a medium bowl, along with the panko. Use a fork to blend. Transfer to a dry skillet; toast over medium-low heat until fragrant and golden, shaking the pan a few times to promote even browning. Remove from the heat.
Meanwhile, cut each tomato in half, scooping out and discarding as many of the seeds as possible. Coarsely chop the parsley or basil. Use paper towels to pat the shrimp dry.
Combine the butter and oil in a large, heavy skillet over medium heat. Add the remaining garlic and stir to coat; cook for 1 minute, then add the tomatoes, salt, pepper and crushed red pepper flakes, if desired, stirring to coat. Cook for 2 to 3 minutes, until the tomatoes begin to soften, then add the shrimp; cook for about 2 minutes, then turn them over to cook on the second side; they should be opaque and just cooked through. Remove from the heat. Stir in the parsley or basil and half the toasted garlic-panko mixture.
Divide among individual plates. Squeeze lemon juice over each portion, being careful not to add any seeds. Sprinkle with the remaining panko mixture. Serve right away.
Nutrition values per serving: 220 calories, 8 g fat (3 g saturated), 10 g carbohydrates, 1 g fiber, 1 g sugar, 25 g protein, 180 mg cholesterol, 310 mg sodium.
Aviva Goldfard, Six O'Clock Scramble's Family Dinner Challenge