Garlicky Shrimp with Roasted Tomatoes

This is a remix of my friend Sasha’s shrimp and grits.  Instead of grits this is paired with heart healthy tomatoes, olive oil, herbs, and lots of garlic. 

Serves 2

Shopping List

 Medium to large shrimp (about 5 to 6 for each person)

2 cups of cherry tomatoes cut in half

3 Garlic gloves

2 Teaspoons of extra virgin olive oil

Generous sprinkle of chili powder

Squeeze of 1/2 a lime

1 Teaspoon of cilantro and basil, chopped 

½ Teaspoon of dry oregano

Dash of salt and pepper

Splash of white wine

Cooking utensils

Large skillet and baking sheet

Bowl for marinating

Cooking Method

Pre heat oven to 375 degrees.

Start by marinating the shrimp.  In a bowl or baggie place shrimp, garlic, 1 tablespoon of olive oil, chili pepper, lime, and oregano. Gentle toss together, then place in refrigerator for 15 minutes.

While shrimp is marinating, place tomatoes on baking sheet and drizzle with 1 teaspoon of olive oil, pinch of salt and pepper – toss together.

Place in oven to roast for 12 to 15 minutes (just until tender, not mushy).

Take shrimp from fridge and let sit to remove the chill.  Meanwhile, heat up a drizzle of the olive oil (just a drizzle for the shrimp already has oil from marinate)– medium heat. 

Pour the shrimp and marinate into heated pan and cook shrimp just until pink (don’t overcook, it will make the shrimp tough).  Reduce heat to low.

Remove tomatoes from oven and add to the garlic shrimp along with a splash of wine.  Wait 30 seconds then plate and top with basil and cilantro.