Description A restaurant worthy dish at home! Shrimp baked with fresh tomatoes and spices for a scrumptious appetizer or meal. Goes great with bread or pasta and the leftovers are pretty awesome as well if you are lucky enough to have any.
Raw Peeled Tail-Off Shrimp
- 2 pints cherry tomatoes, halved
- 4 cloves garlic, thinly sliced
- Olive oil
- 1lb small-medium sized Aqua Star Raw Shrimp, peeled, and tail-off
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 6 oz Parmesan cheese, grated or shaved
- 2 Tbsp fresh basil, sliced
Instructions Preheat oven to 400°F.
In a foil lined baking dish combine tomatoes and garlic. Coat with olive oil and season with salt and pepper to taste. Bake tomatoes for 20–25 minutes or until the tomatoes begin to look wrinkled and release juice.
In a medium size baking dish, stir together roasted tomatoes, shrimp, oregano, and red pepper flakes. Place baking dish back into the oven and bake for 10–15 minutes or until the shrimp turn pink and reach an internal temperature of 165°.
Remove dish from the oven and sprinkle with Parmesan cheese allowing some shrimp and tomatoes to peek through. Finish cooking the shrimp under the broiler until cheese is melted and bubbly.
Remove from the broiler, sprinkle with fresh basil.
Serve with toasted sourdough bread or on top of pasta.