Roasted Garlic Shrimp in Tomato Sauce with Croutons and Goat Cheese

My sister-in-law brought this dish to my attention one night when we combined resources and decided to cook together. This is such an easy dish and yet it's a restaurant quality meal. Perfectly roasted, plump shrimp sit atop a chunky tomato bed spiked with oregano and red pepper flakes, flanked by crispy seasoned croutons and creamy dollops of goat cheese. I mean swoon-worthy, really. It’s warm and inviting and fancy enough for guest but takes little time to throw together. This was adapted from Ina Garten, who also adds in fennel, which would be a great addition if you have it on hand. Serve this with hunks of crusty bread for dipping and light side salad for an easy but delicious meal.

Roasted Garlic Shrimp in Tomato Sauce with Croutons and Goat Cheese
a girl and her kitchen (adapted from Ina Garten)

2 14oz cans diced toms
1 onion, chipped
6 garlic cloves, minced (divided)
½ c chicken stock (or seafood stock)
3 tbsp parsley
6 tbsp olive oil (divided)
Salt and pepper
¼ tsp red pepper flakes
2 tsp oregano
5 oz crumbled goat cheese
1 lb shrimp, deveined and peeled
1/3 c white wine
1 tbsp tomato paste
Zest of 2 lemons (divided)
2 cups of cubed crusty bread

In a large sauté pan (oven safe), cook the onion in 3 tbsp olive oil over medium heat until they begin to soften (5 mins). Add 3 garlic cloves and sprinkle with salt and pepper and continue cooking 3 mins. Add the wine and let simmer until reduced by half (3-5 mins). Stir in the tomato paste, red pepper, oregano, canned tomatoes and stock. Let simmer 10-15 minutes for the flavors to meld. Taste for seasoning and adjust as needed.

Meanwhile, put the shrimp in a bowl with a good pinch of black peper, 1 tbsp olive oil, 3 garlic cloves and zest of 1 lemon, mix to combine. Let sit several minutes to marinate. In a separate bowl, toss the bread with the zest of 1 lemon, olive oil and parsley. Once the sauce is cooked, lay the shrimp over the sauce and top with bread pieces, sprinkled evenly about. Crumble cheese over the top. Put pan into a 400 oven and cook for 10 minutes. Squeeze the juice of one lemon over top and serve hot with side salad and crusty bread.