EZ Baked Shrimp and Tomatoes (adapted from Cooking Light)
Make and serve with 2015 Beach Blonde
2 leftover heels of French bread
3T. minced fresh dill or 1 T dried
2 garlic cloves, minced
2 T butter, divided use
2 T olive oil, divided use
1 ½ lbs large shrimp, peeled and deveined (save shrimp shells)
¼ t salt, divided use
¼ t black pepper, divided use
¼ c. Beach Blonde or other dry white wine
2 large tomatoes (preferably one red, one green)
2T balsamic vinegar
Neither Mr. nor Mrs. Vino are fans of the heels of French Bread. So Mrs. Vino pops them in her freezer to use whenever she needs bread crumbs. This is both frugal and delicious – packaged bread crumbs taste like cardboard. To begin, cut the bread heels into slightly smaller pieces and send them for a spin in your food processor or mini chopper until coarsely crumbed. Then add the dill and garlic and pulse a few more times until you have fine crumbs. Heat 1 T of butter and 1T of oil in a small non stick skillet over medium high heat. Add the crumb mixture to the butter, watching carefully cuz they are gonna want to burn, and cook for about 3 minutes until lightly browned – stir frequently.
Then, preheat your oven to 450. Grease a 9 x 13 baking dish (or a prettier one if you have it – or even 6 individual gratin dishes) with the remaining 1 T of olive oil. Arrange peeled shrimp in a single layer in dish(es). Sprinkle with 1/8 t. salt and 1/8 t. pepper (that’s about 4 twists of Mrs. Vino’s grinders). Sprinkle shrimp with wine, then scatter half of the bread crumbs on top of the shrimp.
Now, about those tomatoes. Many grocery stores are now offering a clamshell container with heirloom tomatoes. These heirlooms taste much better than any other grocery store tomato. And, in some cases, they are priced less than 2 lbs of the “cluster tomatoes” from the supermarket that basically taste like plastic. Frequently the heirloom tomatoes feature a green tomato. The green tomato really brightens this dish. Do you have to use it? No, of course not. If no green tomatoes are available, use whatever you have. Back to the dish.
Slice the tomatoes into thin ¼” slices. Put an overlapping layer of tomatoes on top of the bread crumbs (which are on top of the shrimp). Sprinkle the tomatoes with 1/8 t. each of salt and pepper. Then top with the remaining breadcrumbs. Dot the casserole with the remaining 1 T of butter. Bake it at 450 for about 15 minutes or until shrimp are opaque and pink. Drizzle with the balsamic vinegar just before serving.
This dish is great all by itself with a big green salad and loaf of bread. Or, for extra credit, make a big batch of risotto (using the recipe on the package of Arborio rice or from the Morovino website). Then top risotto with a big spoonful of this shrimp dish. That will stretch the shrimp dish from feeding 2-4 to feeding 6-8 for just a few cents more. And it is incredibly yummy.