Shrimp with olives and cherry tomatoes is an easy, quick, and delicious recipe. I had some large shrimp and wanted to bake them, then I thought of making them tastier and more appetizing by adding, besides the breadcrumb coating, black olives and cherry tomatoes. How delicious! Shrimp with olives and cherry tomatoes are tender, fragrant, and tasty, perfect as a main dish with a side or as an appetizer. To enhance their flavor, I paired them with a Gewürztraminer from the Mastri Vernacoli line by Cavit, a fine and aromatic white wine, with slightly fruity and spicy notes, made exclusively with Traminer grapes, a vine variety native to the Trentino-Alto Adige region. Try these delicious oven-gratinated shrimp with olives and cherry tomatoes right away, there won’t be any leftovers!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3/4 cup breadcrumbs
- 10 large shrimp
- 10 cherry tomatoes
- 1 sprig parsley
- 1 clove garlic
- to taste black olives
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste oregano
Steps
Shrimp with olives and cherry tomatoes is very simple and quick to prepare. First, clean the large shrimp, remove the head, shell, and intestine (the darker vein on the back, use a toothpick to extract it).
In a large bowl, place the cleaned shrimp, halved cherry tomatoes, and season with extra virgin olive oil, salt, and black pepper.
Add the breadcrumbs, chopped garlic and parsley, oregano, black olives (choose whether to leave them whole or pitted), and give it a good mix.
Transfer the shrimp with olives and cherry tomatoes to a baking dish, distribute them evenly, and drizzle with extra virgin olive oil, then bake in a preheated oven at 356°F for 12-15 minutes.
For a perfect pairing, serve the shrimp with olives and cherry tomatoes with a glass of Gewürztraminer from the Mastri Vernacoli line by Cavit.
Notes:
Shrimp with olives and cherry tomatoes can be stored in the fridge for a couple of days. For this recipe, you can use either fresh or frozen shrimp; in the latter case, allow them to fully thaw before using.
