Easy Shrimp Toscana

I love a great meal but the thought of spending hours to prep and cook is daunting.  I am always looking for ways to maximize flavors while minimizing time in the kitchen.  This recipe is one of those perfect recipes that is so versatile: it works as an elegant dinner for two or as a terrific dinner for a family or a dinner party.  It is high in protein and fiber, plus vitamins from the tomatoes. The best part is that it can be prepped in advance and cooks in minutes on a grill or even in the oven. It is perfectly portioned thanks to each individual foil packet and smells amazing while its cooking and when the packet is broken open. There is no way to go wrong with this recipe!  Its easy to cook and even easier to clean up. It can be customized in many ways and you likely have all the key ingredients already on hand.

Have no Italian seasoning? You can easily make your own. Combine equal parts (about ½ teaspoon each) of dried basil, marjoram, oregano, rosemary, and thyme. Place in a food processor, blender, or spice blender and pulse for 1 minute until desired consistency.

Easy Shrimp Toscana

Makes 4 servings

• 1 pound of shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 3 tablespoons melted butter or margarine
• 1 tablespoon olive oil
• 3 cloves of garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• ¼ cup heavy cream, divided
• ½ cup fresh grated Parmesan cheese
• Chopped parsley or basil for garnish

1. Preheat the grill to medium-high heat or heat a cast-iron grill on the stove top for indoor grilling.
2. In a large bowl toss shrimp, tomatoes, melted butter, garlic, Italian seasoning salt and pepper.
3. Cut 4 large pieces of aluminum foil (9 to 10 inches each). Divide each piece of fall evenly down the middle.
4. Divide the shrimp mixture evenly between the four sheets of foil, placing a small mound around the center of one side of each sheet.
5. Add 1 tablespoon of cream over each mound of the shrimp mixture and top each with some Parmesan cheese.
6. Fold the foil packet crosswise to cover the shrimp mixture then roll up the sides tightly to seal the packet
7. Place the packets on the preheated grill and cook until the shrimp is cooked through and the tomatoes soften, about 10 minutes.
8. Open the packets carefully to allow steam to escape. Top each with additional Parmesan cheese if desired. Eat directly from the packet or pour the mixture into a bowl or serve over pasta or with toasted Italian bread or with a fresh green salad.

Featured photo by Dana DeVolk