HANDS-ON TIME 10 minutes
TOTAL TIME 45 minutes
MAKES 4 servings
INGREDIENTS
1 head garlic
2 cups grape tomatoes or cherry tomatoes
half lemon, quartered
3 tbsp olive oil
½ tsp salt
450 g peeled deveined large shrimp (31 to 35 count)
2 cloves garlic, pressed or minced
½ tsp smoked or sweet paprika
¼ tsp dried marjoram or dried oregano
2 tbsp finely chopped fresh parsley
DIRECTIONS
Separate garlic into cloves and peel. In shallow 8-cup (2 L) casserole dish, stir together tomatoes, garlic cloves, lemon, oil and salt. Bake in 425°F (220°C) oven, stirring halfway through, for 30 minutes.
Toss together shrimp, pressed garlic, paprika and marjoram; stir into tomato mixture. Bake until shrimp are pink and opaque throughout, about 7 minutes. Stir in parsley.
NUTRITIONAL INFORMATION, PER SERVING: about 243 cal, 24 g pro, 12 g total fat (2 g sat. fat), 9 g carb, 2 g fibre, 173 mg chol, 462 mg sodium, 467 mg potassium. % RDI: 9% calcium, 24% iron, 14% vit A, 42% vit C, 9% folate.
