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Roasted Cherry Tomato and Shrimp Summer Casserole
Bright, flavorful, and perfect for summer evenings, this Roasted Cherry Tomato and Shrimp Summer Casserole will steal the show at your next gathering!
Ingredients
- 1 lb uncooked shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preheat your oven to 400°F (200°C).
In a large baking dish, combine the cherry tomatoes, olive oil, garlic, onion, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper.
Roast the vegetable mixture in the preheated oven for about 15 minutes, until the tomatoes begin to burst.
While the tomatoes are roasting, cook the quinoa in vegetable broth according to package instructions.
Once the tomatoes are roasted, remove the dish from the oven and add the shrimp to the baking dish, stirring to combine.
Top with cooked quinoa and shredded mozzarella cheese.
Return to the oven and bake for an additional 15-20 minutes, or until the shrimp are cooked through and the cheese is bubbly and golden.
Garnish with fresh basil before serving.
Kitchen Tools
- Large baking dish
- Pot for cooking quinoa
- Mixing spoon
- Measuring cups and spoons
- Knife and cutting board
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it up to the baking step and refrigerate it. Just pop it into the oven when you're ready to eat.
For a vegetarian option, use chickpeas or tofu in place of shrimp.
Yes, portion it out in freezer-safe containers and store for up to 2 months.
Absolutely! Just make sure they thaw completely before adding them to the dish.
Try adding a squeeze of lemon juice or a dash of balsamic vinegar before serving.