Baked Shrimp with Tomatoes

Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: about 5 shrimp, 1/4 cup breadcrumb mixture, and 2 tomato slices)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 364
Fat 16.5 g
Satfat 5.4 g
Monofat 7.1 g
Polyfat 2.7 g
Protein 37.1 g
Carbohydrate 16 g
Fiber 1.8 g
Cholesterol 274 mg
Iron 5.5 mg
Sodium 563 mg
Calcium 140 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kathy Pickens, Croton on Hudson, NY,

January 2011