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Thursday, March 8, 2012

Roasted Shrimp with Grape Tomatoes and Garlic

Tonight was a quick meal but was unbelievably yummy. We had some shrimp in the freezer and some grape tomatoes that needed to be used up so I thought I would do something a bit different. I wasn't quite in the mood for pasta so we decided to use quinoa (we were out of rice) as our side and cooked up some asparagus. This was such an easy meal and there wasn't much to the preparation. The flavors in this are simple and bright and with a dash of lemon are mm mm good! I hope you try it out and enjoy it as much as we did!



1 lb shrimp, peeled and deveined
1 container of NatureSweet grape tomatoes (Cherubs)
7 - 10 cloves of garlic
2 red cippolini onions, coarsely chopped
4 sprigs fresh thyme
2 sprigs fresh oregano
sea salt
pepper

In a bowl mix together mix together the tomatoes, onions and garlic. Drizzle with olive oil, salt and pepper. Spread out on a baking sheet (with a lip) in an even layer. Bake at 375 degrees for about 40 minutes or until the tomatoes start to burst. While they are cooking, In the same bowl, toss the shrimp with olive oil, salt and pepper. In the center of the pan, with a spatula, push the tomato mixture out to the sides (as shown in the picture). Being careful not to burn yourself, lay the shrimp out, being careful not to lay one on top of the other, and cook for about 5 - 8 minutes or until the shrimp turn pink and curl up. When you push on them, there should be no give.