Try this recipe!
Oven-roasted grape tomatoes and shrimp with garlic and fresh herbs
- 3 pints grape tomatoes (cherry tomatoes also work well; use a mixture of yellow and red
- 3 tablespoons olive oil
- Generous pinch dried crushed red pepper (optional)
- Kosher salt
- Freshly ground pepper
- 3 cloves garlic, minced
- ¼ cup fresh herbs: basil, tarragon, Italian parsley, dill, thyme – use your favorites
- 1 pound uncooked shrimp, peeled, deveined and patted dry
Preheat oven to 400 degrees. Halve the tomatoes and place on a baking sheet. Sprinkle liberally with olive oil, salt, freshly ground pepper and red pepper flakes. Roast the tomatoes uncovered for about 20 minutes, stirring several times and spreading out in a single layer. Tomatoes should be moist, but not wet, and the juices rather syrupy. Remove from oven and immediately add garlic. Stir for a few minutes to help the garlic contact the heat of the tomatoes and pan. Add the fresh herbs. Scrape the tomatoes into a bowl and set aside. Taste and adjust seasonings. If tomatoes taste very acidic, add a pinch of sugar.
On the same baking sheet, spread the shrimp in a single layer. Sprinkle with salt and pepper. Roast for about 5 minutes, stirring once or twice, or until the shrimp are curled and just opaque. Remove from the oven and return the tomatoes to the baking sheet. Roast the tomatoes and shrimp together, stirring once or twice until thoroughly heated. Serve over brown rice, whole grain pasta or quinoa.