Servings:
Makes 4 servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon minced garlic
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 3 tablespoon fresh flat-leaf parsley, chopped
- 1/4 cup panko or traditional bread crumbs
Preparation
Baking Directions:
In a large heavy skillet, heat the butter and oil over medium heat.
When the butter is bubbling, add the shrimp in a single layer and sauté them for about 2 minutes per side until they are pink and opaque throughout.
Add the garlic, tomatoes, salt and pepper, and cook everything for 2-3 more minutes, until the tomatoes start to soften.
Stir in the parsley (or basil) and panko and toss until the shrimp and tomatoes are well coated.
Serve immediately.
