Roasted Tomato Shrimp

This is one dish I make often, I always seem to have shrimp either in my freezer or fresh, sometimes I toss in spaghetti, or if we're not in a spaghetti mood I might make some couscous on the side to serve with it, but one of our favorite ways to eat this is by putting the whole pan right in the middle of the table surrounded by other little small bites and appetizers.


What you have here is the intensely concentrated flavor of tomatoes that have been roasted with shaved garlic, olive oil and thyme. The tomato's of choice are either grape or the Campari variety on the vine, or a mixture of both.

Roasting your tomatoes ahead of time can place this dish on your table in less than 15 minutes.

For a pound of shrimp coat your pan with a generous drizzle of olive oil, add to your pan 4 cloves of shaved garlic, saute til golden, add shrimp and a good splash of white wine. When the shrimp turns pink and is almost cooked through add in your roasted tomatoes and toss. Garnish with chopped parsley and fresh basil.


Buon Appetito!