Ingredients
Units
Scale
- 4-6 garlic cloves, whole or sliced
- 1 shallot, quartered, thinly sliced
- 8-ounces grape tomatoes
- 16 large shrimp, peeled and deveined, tails intact
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon ground black pepper
- Spritz of lemon juice
- 1/4 cup chopped flat-leaf parsley
Instructions
- Preheat the oven and skillet. Preheat your oven to 400°F. Place a cast-iron skillet in the oven while it preheats so the pan gets nice and hot.
- Prepare the shrimp mixture. While the oven and skillet are heating, add the shrimp, grape tomatoes, garlic, shallot, olive oil, and black pepper to a bowl. Toss everything together so the shrimp and vegetables are well coated.
- Add everything to the hot skillet carefully. Once the skillet is hot, carefully remove it from the oven and add the shrimp mixture. Spread everything out as evenly as possible.
- Cook in the oven. Return the skillet to the oven and cook until the shrimp are opaque and cooked through and the tomatoes have softened. Keep an eye on the shrimp—they cook quickly! The exact cooking time will depend on the size of your shrimp, so use doneness as your guide rather than relying solely on the clock. I had large shrimp and they took about 8 minutes total to cook.
- Remove the shrimp. Once the shrimp are cooked, transfer them to a plate and set aside. This allows you to finish making the sauce without continuing to cook the shrimp.
- Puree the sauce. Transfer the cooked tomatoes, shallot, garlic, and olive oil from the skillet to a blender or food processor. Add a spritz of fresh lemon juice and parsley, then puree until smooth. Taste and adjust the seasoning as needed.
- Serve: Spoon the tomato-garlic sauce onto a serving platter or individual plates and arrange the shrimp on top. Finish with additional parsley and a squeeze of lemon, if desired. And don’t forget the crusty bread for dipping!
- Prep Time: 10
- Cook Time: 8
- Category: Mains