For the Easy Cleanup Days, but a twist is still expected....Shrimp and Roasted Jammy Tomato Scampi
There are always the days in which one is tired of cooking but also not in want of anything labeled takeout. These are the days in which I like to use recipes such as this that I've created. First of all, it's a sheet pan meal, meaning less clean up. It's a 25 minute tops from prep to serve time meal (winner) and you can be cooking your side (my preference is lemon zested rice in the rice cooker, easy and fast) at the same time and it all will be done at the same time. The flavors of this dish meld together so well, the natural sweetness of the tomatoes when roasted and the garlicky goodness of the shrimp will make this a weeknight favorite for everyone and a non stressor for you. Do you have favorite weeknight sheet pan meals? Drop me a line I'd like to know!
2 pounds large sized shrimp
3 tablespoons olive oil
3 tablespoons white wine
2 tablespoons white balsamic vinegar reduction
Kosher salt and freshly ground black pepper
1 stick of butter
5 teaspoons minced garlic
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
2 tablespoon of slice fresh basil
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup panko or Italian bread crumbs
8 cherry tomatoes halved
2 tablespoons olive oil
Preheat the oven to 425 degrees F.
Place the shrimp and tomatoes in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, parsley, rosemary, basil, lemon zest, lemon juice, panko, and a sprinkling of salt and pepper. I sometimes like to place all ingredients in my mini food processor and mix until combined. It provides a very nice paste consistency.
Arrange the shrimp and tomatoes in a single layer all over the sheet pan. Pour the remaining marinade over the shrimp and tomato mixture. Using your hands or a spatula top the butter mixture evenly over the shrimp. Drizzle with a little olive oil and the balsamic reduction. Bake for about 15 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute which will give the tomatoes a nice caramelization.