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Shrimp & Tomato Sheet Pan Supper by Ree

This is hardly a recipe at all, it’s just so simple and easy. And that’s exactly why I wanted to post it here! It’s just a lovely pan of shrimp and tomatoes, cooked in the oven until the tomatoes just start to burst, and it can be served with bread, pasta, or just a simple salad.

(Or if you want to get sassy, pile it onto a hoagie bun with some spicy mayo and call it a sandwich!)

 You can use whatever size shrimp you can get your hands on! Just scatter them all over a sheet pan with some cherry (or grape) tomatoes. Yellow cherry tomatoes would be gorgeous, too!

 Slice a few garlic cloves as thin as you can and sprinkle them over…

 Then drizzle on olive oil, sprinkle on salt and pepper, and toss everything together.

 Cook them in a 400 degree oven for about 10 to 12 minutes, until the tomatoes just start to burst.

 Then, for a little zip, squeeze some lemon juice over the top before serving!

 Serve the shrimp and tomatoes with a salad, or with potatoes, or over pasta, or with a hunka bread!

 Dinner doesn’t get any easier than this.

 

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