Grilled Shrimp With Cherry Tomatoes And Crusty Garlic Bread
A dry white wine is the perfect accompaniment to this meal. (photo by Jenn Harris)
I have been on a crazy fish kick the last couple of weeks. I think I've eaten fish at least once a day for the past 11 days straight! I apologize for the non-fish lovers, I will get to you next week, but this week I had to do a shrimp recipe.
When the weather is nice I love to grill outside and one of my favorite things to make is a simple grilled shrimp seasoned with salt, pepper, garlic powder and cayenne pepper. The shrimp is incredibly sweet and juicy and the grill gives them a nice color. A squeeze of lemon after grilling adds a nice kick of citrus. If you feel like you need a cold drink at this time of year, like I do from time to time, pour yourself a full glass of dry white wine. I usually prefer red wine but the white compliments the fish perfectly.
I pair the shrimp with some oven-roasted cherry tomatoes and crusty garlic toast. The tomatoes get a healthy dose of olive oil and salt and pepper before roasting in the oven until they're sweet and tender.
As for the bread, I need to warn you ahead of time that the crusty garlic bread is addicting in the best way. It's so addicting that I can make an entire baguette and eat it by myself!! I take a French baguette and spread a garlic and olive oil paste on top, then toast the bread until it's nice and crispy. The bread is great with this recipe but a cold summer pasta salad or lasagna would be perfect with it as well.
(photo by Jenn Harris)
Makes 1 serving
1tbsp extra virgin olive oil
Rinse the shrimp and pat it dry. If you are using frozen shrimp, make sure to thaw the shrimp all the way. Take the shrimp and place in a bowl with the extra virgin olive oil, a pinch of salt, pepper, garlic powder and cayenne pepper. Heat your grill to medium/high heat. Once you place the shrimp on the grill, let cook and don't disturb for at least 2 minutes to ensure that you get a nice color.
When the tail starts to turn pink, flip the shrimp and cook for another 2-3 minutes on the other side. Remove the shrimp from the grill and squeeze with a lemon wedge.
Oven Roasted Cherry Tomatoes
1 pkg cherry tomatoes
2 tbs extra virgin olive oil
Preheat your oven to 400F. Wash the tomatoes and pat dry. Place the tomatoes on a baking sheet lined with foil - the foil is not necessary but good for an easy clean-up later. Drizzle the olive oil over the tomatoes and sprinkle with a pinch of salt and pepper. Toss the tomatoes so that each is coated with the oil and seasoning. Place in the oven and bake for 20-25 minutes or until the tomatoes are tender.
Crusty Garlic Toast
1 mini French baguette
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
4 cloves of garlic
Take the bread and cut it in half length-wise. You may want to take out a little of the excess soft bread off the top of each half. In a small saucepan, melt the butter with the olive oil. Crush the garlic with a garlic crusher and add to the saucepan. Take the mixture and spread over each half of the bread evenly. Place the bread in the toaster oven and either toast or bake at 400F until the edges of the bread are brown and crispy. If you bake the bread, it will most likely take around 6-8 minutes. The toasting time will differ depending on your toaster settings. Don't burn the toast!!!