4 servings (serving size: about 5 shrimp, 1/4 cup breadcrumb mixture, and 2 tomato slices)
Photo: John Autry; Styling: Cindy Barr
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
How to Make It
Preheat oven to 450°.
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.
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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Loved this recipe! Came together quick for a weeknight meal, wonderful flavor! I served it with asparagus that I roasted in the oven drizzled with balsamic and lemon zest. We will be adding this into our regular weeknight rotation!
After reading the ingredients I decided it would be a little too simple for my family's taste buds. I increased the amount of garlic to 4 cloves. I replaced the parsley with a 1/2 tsp of Italian seasoning and added it to the melted butter and oil instead of mixing it with the breadcrumbs. Then I added the breadcrumbs and minced garlic to the skillet. Before I put the final topping of breadcrumbs, I sprinkled freshly grated Parmesan cheese on top of the tomatoes. I omitted the salt because I used salted butter. I also did not add the balsamic vinegar.
I served this with steamed broccoli and a crab cake.
The only reason I did not give this recipe 5 stars is because I changed it. For those who like simple pleasures, I am sure this recipe is outstanding as is.
I felt like this was almost there, but didn't quite hit the mark. I didn't have gratin dishes, so I used my glass 9x13 baking dish. It was more watery than savory and I was left wanting more flavor and spice. I served it with salad and crusty bread.
This recipe was fabulous! It was ridiculously easy to prepare and the taste was delicious (even my picky-eater husband told me it was "a keeper"). I paired it up with buttered egg noodles. The whole thing was YUM!