Touchdown Thursdays: Tomato-Basil Shrimp

Tomato Basil Shrimp

So… you’re feelin’ fancy.  You’ve got a bounce in your step.  You’ve got a twinkle in your eye.

While the majority of us can barely reach for the queso, chips, and PBR, you’re ready to bust out the big guns… The celebratory feast.

Money is no object when your team is in first, so this one’s for you Broncos and Chiefs fans, and the insane AFC West!

I kid, I kid.  I’ll eat shrimp, win or lose, or more importantly on sale, and quick.

This is one of those brilliant recipes that caught my eye for it’s originality, and minimal effort.

Pizza has invaded your shrimp, and you will love it!

Open some cans, crush some garlic, cut some basil, peel some shrimp, toss em’ in a bag, bake, and delight.

The original recipe called for grilling up these bad boys, but I took them to the oven instead.  If you’re throwing something else down, I’d recommend the grilling method, over medium heat for 3-5 minutes on each side, turning once.

It couldn’t be easier – not unlike what I scream at the TV while the Redskins are throwing dump passes that a child could catch!

Easy Tomato Basil Shrimp

Tomato-Basil Shrimp


1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons fresh basil, minced

2 tablespoons red wine vinegar

3 cloves garlic, minced

1/4 teaspoon cayenne pepper

2 pounds uncooked jumbo shrimp, peeled and deveined

salt & pepper


In a large resealable plastic bag, combine olive oil. tomato sauce, basil, red wine vinegar, garlic and cayenne pepper.  Add shrimp.  Seal bag and turn to coat; refrigerate for up to 30 minutes.

Preheat oven to 350 degrees.

Drain and discard marinade.

Arrange shrimp in one layer in a lined 9×13-inch baking pan.  Bake for 5-8 minutes or until shrimp are cooked through.

Remove from heat, arrange on plate, season liberally with salt and pepper, and enjoy!

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