Recipe Background
The strong salt scent in the air, the great openness of the ocean, and the gentle crashing of the waves on the shore... there's a magic to the sea that can't be replicated. The Sea Breeze Bake may help you find that feeling again! The sweet and savory flavor of juicy pink shrimp captures that fresh seafood taste, accented by the melty glory of cheese and tender bites of crusty bread. Rich tomatoes, fragrant basil, and garlic... there's just so much to love about Sea Breeze Bake. Breathe in that aroma deeply and think of the ocean. It's like you're there!
The strong salt scent in the air, the great openness of the ocean, and the gentle crashing of the waves on the shore... there's a magic to the sea that can't be replicated. The Sea Breeze Bake may help you find that feeling again! The sweet and savory flavor of juicy pink shrimp captures that fresh seafood taste, accented by the melty glory of cheese and tender bites of crusty bread. Rich tomatoes, fragrant basil, and garlic... there's just so much to love about Sea Breeze Bake. Breathe in that aroma deeply and think of the ocean. It's like you're there!
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 6 ounces crusty bread torn into 3/4-inch pieces
- kosher salt to taste
- pepper to taste
- 2 cloves garlic finely chopped
- 1 pound plum tomatoes cut into 1/2-inch pieces
- 1 small bunch basil leaves torn and divided
- 1 pound large shrimp peeled and deveined
- 3 ounces mozzarella grated
- 3 tablespoons parmesan grated
Directions
- Preheat the oven to 425 degrees F.
- In an oven-safe, 12-inch skillet over medium-low heat, warm 2 tablespoons of the oil.
- Add the bread to the oil and toss to coat.
- Season the coated bread with the salt and the pepper.
- Transfer the skillet to the oven and bake until the bread is golden brown and crisp, about 8-10 minutes.
- Transfer the baked bread to a plate.
- Add the remaining oil and the garlic to the same skillet and cook over medium heat until the garlic starts to turn golden brown, about 1 minute.
- Add the tomatoes, the salt, and the pepper to the garlic and cook, tossing occasionally, until the tomatoes start to release their juices, about 5-7 minutes.
- Fold 1/2 of the basil into the tomato mixture.
- Fold the shrimp and the bread into the tomato mixture.
- Sprinkle the shrimp mixture with the mozzarella and the parmesan.
- Bake until the shrimp is opaque throughout and the cheese is golden brown and bubbling, about 14-16 minutes.
- Sprinkle with the remaining basil.
- Serve immediately.
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