Bruschetta Baked Shrimp
This Bruschetta Baked Shrimp recipe is quick and easy to make, and bursting with the fresh Italian flavors of tomato bruschetta!
Foto: Gimme Some Oven — AliBahan-bahan
- 1 ½ pounds raw shrimp, peeled and de-veined
- 6 cloves garlic, peeled and minced
- 3 tablespoons white wine
- Kosher salt and freshly-ground black pepper
- ¼ cup (4 tablespoons) melted butter
- ½ cup Panko bread crumbs
- 4 roma tomatoes, cored and diced
- 1/4 cup julienned or roughly-chopped fresh basil leaves
- freshly-grated Parmesan cheese
Langkah-langkah
Preheat oven to 425°F.
In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper, and set aside.
Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to the oven and bake for about 7 minutes, or until the shrimp are just starting to turn pink. (Time saving tip — this is when I prepped the tomatoes, basil and Parmesan!) Then switch the oven over to the “high” broiler setting. Broil the shrimp for 2-3 more minutes or until they are totally pink and opaque and cooked through, and the Panko starts to toast and turn slightly golden.
Remove and sprinkle evenly with tomatoes, fresh basil, and lots of freshly-grated Parmesan. Serve immediately. (<– I served mine on fresh pasta, but you can serve yours however you’d like!)
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