Sauteed Shrimp with Fried Garlic and Baked Tomato
- Active Time 15m
- Total Time 30m
Fresh shrimp, sautéed in butter, garlic and herbs, is a classic bistro standby. In this recipe, baked tomatoes give the dish still more substance and bright color. Vine-ripened tomatoes provide the best flavor. If they are difficult to find, you might consider substituting a bed of steamed spinach in their place. Serve a crusty baguette alongside for sopping up all the delicious juices.
- 4 tomatoes, about 1 1/2 pounds total weight
- Salt and freshly ground pepper
- 6 tablespoons olive oil
- 1 pound medium-sized shrimp (prawns), peeled and deveined
- 1 tablespoon finely chopped garlic
- 1 tablespoon sherry vinegar
- 2 tablespoons chopped fresh parsley
- Dash of cayenne pepper
Preheat oven to 450 degrees F.
Cut the tomatoes in 1/2 and place them, cut-side up, in a shallow baking dish. Season to taste with salt and pepper. Drizzle 2 tablespoons of the olive oil over the tops. Bake until cooked through but still firm, about 15 minutes.
About 3 minutes before the tomatoes are done, warm 1 tablespoon of the olive oil in a sauté pan over high heat. Add the shrimp and salt and pepper to taste and sauté until pink and firm, about 2-3 minutes.
Transfer the baked tomatoes to individual serving dishes. Place the sautéed shrimp on top of the tomatoes, dividing them evenly.
In a small saucepan over high heat, combine the garlic and the remaining 3 tablespoons olive oil and sauté until the garlic turns golden brown, about 1 minute.
Add the vinegar and deglaze the pan by stirring to dislodge any browned bits from the pan bottom, about 30 seconds. Immediately pour the contents of the saucepan equally over each serving. Sprinkle with the parsley and cayenne. Serve at once.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
343 calories; 23g total fat; 172mg cholesterol; 185mg sodium; 11g carbohydrates; 2g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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