Baked Shrimp with Tomatoes

Baked Shrimp with Tomatoes


  •     1 (3-ounce) piece French bread baguette
  •     1/2 cup finely chopped fresh parsley
  •     2 garlic cloves, minced
  •     4 tablespoons butter, divided
  •     2 tablespoons olive oil, divided
  •     1 1/2 pounds large shrimp, peeled and deveined
  •     1/4 teaspoon salt, divided
  •     1/4 teaspoon black pepper, divided
  •     2 medium roma tomatoes, cut into 1/4-inch-thick slices (about 1 pound)
  •     2 tablespoons balsamic vinegar


  1. Preheat oven to 450°.
  2. Place bread in a food processor; pulse until fine crumbs measure 1 1/2 cups. Combine breadcrumbs, parsley, and garlic.
  3. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat.
  4. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.
  5. Coat 6 individual gratin dishes with remaining 1 tablespoon oil. Arrange shrimp in a single layer in dishes; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
  6. Sprinkle with 3/4 cup breadcrumb mixture; top with tomato slices.
  7. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with remaining 3/4 cup breadcrumb mixture; dot with remaining 3 tablespoon butter.
  8. Bake at 450° for 12 minutes or until the shrimp are done. Drizzle with vinegar.
  9. And Serve.

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