This shrimp dish has been a staple on Sunday afternoons
since football season began!
It’s a great appetizer that’s easy to prepare and doesn’t require two
pounds of cheese like most of my favorite football foods!
Although we have been generally trying
to eat healthier, we are in no way foregoing some of our absolute favorite
dishes including
slow cooker queso blanco and Asian style wings!!! I see those in our near future for
sure!!!
We’ve been serving this
shrimp as an app with a bowl of toothpicks on the side but it could just as
easily turn into a nice light weeknight meal when served over rice or pasta
with a steamed veggie on the side!
Hope you like it as much as we do!
Prep Ahead Plan:
Prepare the entire recipe the night before or several hours before and
keep it in the fridge until ready to bake. It tastes better when it has a few hours to marinate but it
can be baked right away too.
Baked Tomato Basil Shrimp
Ingredients:
3 garlic cloves, crushed
1 tablespoon olive oil
¼ cup tomato sauce
2 tablespoons red wine vinegar
10 chopped fresh basil leaves
salt and pepper to taste
¼ teaspoon (or more) cayenne pepper
2 pounds raw, deveined shrimp
olive oil cooking spray
Directions:
1. Preheat oven
to 400 degrees. Spray a 9 X 13 baking dish with cooking spray.
2. Mix the
first 7 ingredients in the baking pan and mix well. Toss in shrimp and stir.
3. Refrigerate
until ready to bake or bake for 20 minutes and serve!
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