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Baked Shrimp with Tomatoes and Parsleyed Breadcrumbs

1/4 cup butter
3/4 cup plain breadcrumbs
1/2 cup minced fresh parsley
2 cloves garlic, minced
Salt and black pepper, to taste
1 lb. medium or large shrimp, peeled
12 thick, sliced ripe tomato

Preheat oven to 450 degrees.
Melt about half the butter over medium heat in a 12-inch nonstick skillet, then toss in the breadcrumbs, parsley and garlic.
Cook until the crumbs are nicely browned, stirring occasionally.
Turn off the heat and let cool.
Spread 1 to 2 tsp. of the remaining butter around the bottom of an 8 or 9-inch square baking dish.
Arrange the shrimp in the dish.
Cover with half of the breadcrumb mixture and arrange the tomatoes on top.
Sprinkle with the remaining breadcrumbs and dot with remaining butter.
Bake until the shrimp are pink and hot, 8 to 12 minutes, depending on the size of the shrimp.
Serves 3-4.

Coastal Fisherman Merch
CF Merch



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