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Garlic Crusted Shrimp With Cherry Tomatoes

Garlic Crusted Shrimp With Cherry Tomatoes 3.000

Marge Ely for The Washington Post

Dinner in Minutes Sep 4, 2013

This is the third in a five-week series of dinners that are part of the Six O'Clock Scramble's Family Dinner Challenge.

Chevy Chase resident Aviva Goldfarb, founder of the online meal-planning service, has devised a solid game plan for September, when school activities really kick in. She has compiled research that shows kids and teens who share family dinners at least three nights a week are better off in lots of ways. You'll be able to find a grocery list for each of the recipes featured in this space at www.familydinnerchallenge.com.

You won’t have to summon anyone to the table for this dish; the aroma of garlic and warm tomatoes mingling with shrimp will do that. Toasted panko provides a subtle crunch. A suitable side dish is easy to find on the Family Challenge site. Or serve over angel-hair pasta or with chunks of crusty bread.


Servings: 3 - 4
Ingredients
  • 6 cloves garlic
  • 1/2 cup plain panko bread crumbs
  • 1 cup cherry tomatoes
  • Handful flat-leaf parsley or basil leaves
  • 1 pound peeled and deveined large raw shrimp
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 lemon

Directions

Mince the garlic. Place half in a medium bowl, along with the panko. Use a fork to blend. Transfer to a dry skillet; toast over medium-low heat until fragrant and golden, shaking the pan a few times to promote even browning. Remove from the heat.

Meanwhile, cut each tomato in half, scooping out and discarding as many of the seeds as possible. Coarsely chop the parsley or basil. Use paper towels to pat the shrimp dry.

Combine the butter and oil in a large, heavy skillet over medium heat. Add the remaining garlic and stir to coat; cook for 1 minute, then add the tomatoes, salt, pepper and crushed red pepper flakes, if desired, stirring to coat. Cook for 2 to 3 minutes, until the tomatoes begin to soften, then add the shrimp; cook for about 2 minutes, then turn them over to cook on the second side; they should be opaque and just cooked through. Remove from the heat. Stir in the parsley or basil and half the toasted garlic-panko mixture.

Divide among individual plates. Squeeze lemon juice over each portion, being careful not to add any seeds. Sprinkle with the remaining panko mixture. Serve right away.


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Recipe Source

From Aviva Goldfarb and the Six o’Clock Scramble.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (1)

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Nutritional Facts

Calories per serving (based on 4): 220


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 3g 15%

Cholesterol: 180mg 60%

Sodium: 310mg 13%

Total Carbohydrates: 10g 3%

Dietary Fiber: 1g 4%

Sugar: 1g

Protein: 25g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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