So, last night Joe and I tried out a new recipe from Cooking Light.
3/4 pound shrimp (peeled and deveined)
2 roma tomatoes (chopped)
4 slices of french baguette (ideal if a little stale)
1/3 cup chopped fresh flat leaf parsley
4 cloves garlic (minced)
1/4 cup Parmeasan cheese (to sprinkle on top)
salt & pepper to season
butter
In a small baking dish coated with cooking spray, place the shrimp and tomatoes. (You can learn how to devein shrimp
here.) Season with salt and pepper.
Grind the bread in a food processor until it is mostly crumbs. In a skillet with some butter and/or olive oil, lightly roast the bread crumbs, garlic, and parsley until fragrant. Pour bread crumb mixture over shrimp and tomatoes. Then place a tab of butter on top and bake at 450 degrees for 12-15 minutes (until shrimp are done).
Serve with cous cous.
The verdict: I was not a big fan. I thought it was somewhat bland, but Joe enjoyed it. Next time I would use canned fire roasted diced tomatoes instead of fresh for extra flavor. And added more cheese (maybe some mozzerella and parmesean).