Herb-Roasted Shrimp and Cherry Tomatoes
60 Minutes | Serves 6
2 lbs 8/12 Jumbo Shrimp Deveined
5 Garlic Cloves Thinly Sliced
1½ cups Fresh Basil Rough Chopped
2 Tbsp Fresh Oregano Minced
2 pts Cherry Tomatoes Halved
1 Tbsp Granulated Sugar
2 Tbsp Freshly Squeezed Lemon Juice
¼ cup Extra Virgin Olive Oil
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Preheat the oven to 425 degrees.
Place the tomatoes, garlic, basil, oregano, extra virgin olive oil, sugar, kosher salt and black pepper on a sheet pan. Gently massage all ingredients together and spread out evenly on the pan.
Bake on the middle rack of the oven for 15 minutes.
Peel and remove the tails from the shrimp. Pat each shrimp dry with a paper towel to avoid steaming the shrimp in the oven. Sprinkle kosher salt and black pepper on both sides of the shrimp.
After the tomatoes and herbs have baked for 15 minutes, remove the sheet pan from the oven. Gently mix the shrimp in with the tomatoes and herbs, and spread out in an even layer.
Sprinkle the lemon juice over the contents of the pan, and bake for
8-10 minutes or until the shrimp are at least 145 degrees.
2 lbs 8/12 Jumbo Shrimp Deveined
5 Garlic Cloves Thinly Sliced
1½ cups Fresh Basil Rough Chopped
2 Tbsp Fresh Oregano Minced
2 pts Cherry Tomatoes Halved
1 Tbsp Granulated Sugar
2 Tbsp Freshly Squeezed Lemon Juice
¼ cup Extra Virgin Olive Oil
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Preheat the oven to 425 degrees.
Place the tomatoes, garlic, basil, oregano, extra virgin olive oil, sugar, kosher salt and black pepper on a sheet pan. Gently massage all ingredients together and spread out evenly on the pan.
Bake on the middle rack of the oven for 15 minutes.
Peel and remove the tails from the shrimp. Pat each shrimp dry with a paper towel to avoid steaming the shrimp in the oven. Sprinkle kosher salt and black pepper on both sides of the shrimp.
After the tomatoes and herbs have baked for 15 minutes, remove the sheet pan from the oven. Gently mix the shrimp in with the tomatoes and herbs, and spread out in an even layer.
Sprinkle the lemon juice over the contents of the pan, and bake for
8-10 minutes or until the shrimp are at least 145 degrees.