Tuesday, November 26, 2013

Garlic crusted shrimp with cherry tomatoes


1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 tablespoon minced garlic
1 cup cherry tomatoes, halved
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
3 tablespoons fresh flat-leaf parsley, chopped
1/4 cup panko or traditional bread crumbs
In a large heavy skillet, heat the butter and oil over medium heat.
When the butter is bubbling, add the shrimp in a single layer and sauté them for about 2 minutes per side until they are pink and opaque throughout.
Add the garlic, tomatoes, salt and pepper, and cook everything for 2-3 more minutes, until the tomatoes start to soften. Stir in the parsley (or basil) and panko and toss until the shrimp and tomatoes are well coated. Serve immediately.
Serving Size
Makes 4 servings

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