Breaking News Bar
posted: 10/2/2013 6:09 AM

Garlic Crusted Shrimp with Cherry Tomatoes

hello
Success - Article sent! close
  • Garlic Crusted Shrimp with Cherry Tomatoes comes together in 20 minutes.

      Garlic Crusted Shrimp with Cherry Tomatoes comes together in 20 minutes.
    The Washington Post

 

6 cloves garlic

cup plain panko bread crumbs

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

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

teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

teaspoon crushed red pepper flakes (optional)

lemon

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.

Serves four.

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

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here