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Sauteed Shrimp with Fried Garlic and Baked Tomato

Source: Casual Cuisines of the World - Bistro
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4
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 lb 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
Sauteed Shrimp with Fried Garlic and Baked Tomato Recipe at
Preheat an oven to 450 degrees F.

Cut the tomatoes in half and place them, cut side up, in a shallow baking dish. Season to taste with salt and pepper and 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, in a sauté pan over high heat, warm 1 tablespoon of the olive oil. Add the shrimp and salt and pepper to taste and sauté until pink and firm, 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.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 343
Fat. Total: 23g
Fiber: 2g
Carbohydrates, Total: 11g
Sodium: 185mg
% Cal. from Fat: 60%
Cholesterol: 172mg
Protein: 25g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Marci, TX Reviewed: 03/25/2008
This was one of the best shrimp dishes I've had. It's very simple and the spice is excellent but does not overwhelm the taste of the shrimp. I used balsamic vinegar instead of sherry vinegar because that's what I had at the time but I've also made it with sherry vinegar... both are very good, albeit slightly different in taste. If using balsamic, use a little less than recipe calls for. I fry the garlic until it's very brown but not burned and that really makes this dish fantastic. I also used smaller shrimp because I found the larger shrimp really only allow you to put two, maybe three, on each tomato. Using smaller shrimp was easier for me because I grow tomatoes or buy them at the farmer's market and they usually aren't as big as the grocery store tomatoes. Really a relatively quick dish, easy to prepare the rice or veggies while the tomatoes are in the oven. This is a dish I serve to guests, it tastes very good and makes a nice presentation... especially with curvy parsley.
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