By Dianne Bunis
Cooked in one pan, this recipe served as a main dish goes well with rice, but I suggest trying a new healthy grain such as quinoa (pronounced keen-wa), my "supergrain" for the new year.
Serves four. To increase the serving to six, add an additional two tomatoes, 1/2 tsp of olive oil and 1/2 pound of shrimp to the recipe.
3 large tomatoes, cut into eighths (cut tomato in half, then quarters, then eighths)
2 tbsp extra-virgin olive oil
2 tbsp all-natural garlic paste (available in grocery markets)
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh basil
1 pound uncooked medium shrimp, peeled and deveined
2 tbsp lemon juice
1/4 cup goat cheese, crumbled
1/4 cup bread crumbs
Preheat oven to 450 F. Place tomatoes in a baking dish, whisk olive oil and garlic together then spoon over the tomatoes. Sprinkle with salt and pepper.
Place on top rack of oven and roast for 20 minutes; remove from oven.
Stir in shrimp, basil and lemon juice, sprinkle with cheese, then top with bread crumbs.
Return dish to oven for 10 to 15 minutes until shrimp are cooked.
Serve with Near East roasted red pepper and basil quinoa blend, a green salad and crusty bread.