Baked Shrimp with Tomatoes and Garlic
March 24th 2011 03:01
These delicately baked shrimp are sweet and succulent. They are a perfect appetizer or main course served over past
Baked Shrimp
1 lb - peeled and butterflied shrimp
13-15 - grape tomatoes halved
1/4 cup - lemon vinaigrette (recipe to follow)
3 - cloves of garlic, chopped fine
1 TBS - all purpose flour
1/2 tsp - chili powder
1 oz - goat cheese
1 TBS - parsley, chopped
1/4 cup - white wine
1 TBS - butter
1 tsp - salt
1/2 tsp - black pepper
Lemon Vinaigrette (yields 1 cup)
1/3 cup - fresh squeezed lemon juice
2/3 cup - extra virgin olive oil
1 TBS - dijon mustard
pinch of salt approximately 1/8 tsp
4-5 grinds fresh black pepper
Place the shrimp, garlic, flour, chili powder, salt, pepper, and lemon vinaigrette in a bowl. Gently stir all the ingredients together in order to fully coat the shrimp. Let the shrimp marinate in the refrigerator for 1-hour.
Pre heat oven to 350 degrees
Using a baking dish just big enough to hold all the shrimp, place them in so the tails of the shrimp are pointing up. Since they are butterflied they should stand easily. Pour any left over marinade over top. Add the wine to the dish and scatter the tomatoes around. Break the goat cheese into small chunks and place around the shrimp. Sprinkle the parsley over top. Cut the butter in small chunks and scatter around the shrimp. Season the entire dish with salt and pepper. Bake for 15 minutes just until the shrimp are cooked through.
Baked Shrimp
1 lb - peeled and butterflied shrimp
13-15 - grape tomatoes halved
1/4 cup - lemon vinaigrette (recipe to follow)
3 - cloves of garlic, chopped fine
1 TBS - all purpose flour
1/2 tsp - chili powder
1 oz - goat cheese
1 TBS - parsley, chopped
1/4 cup - white wine
1 TBS - butter
1 tsp - salt
1/2 tsp - black pepper
Lemon Vinaigrette (yields 1 cup)
1/3 cup - fresh squeezed lemon juice
2/3 cup - extra virgin olive oil
1 TBS - dijon mustard
pinch of salt approximately 1/8 tsp
4-5 grinds fresh black pepper
Place the shrimp, garlic, flour, chili powder, salt, pepper, and lemon vinaigrette in a bowl. Gently stir all the ingredients together in order to fully coat the shrimp. Let the shrimp marinate in the refrigerator for 1-hour.
Pre heat oven to 350 degrees
Using a baking dish just big enough to hold all the shrimp, place them in so the tails of the shrimp are pointing up. Since they are butterflied they should stand easily. Pour any left over marinade over top. Add the wine to the dish and scatter the tomatoes around. Break the goat cheese into small chunks and place around the shrimp. Sprinkle the parsley over top. Cut the butter in small chunks and scatter around the shrimp. Season the entire dish with salt and pepper. Bake for 15 minutes just until the shrimp are cooked through.
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