Shrimp and Tomato Casserole

Ingredients

• 1 lb shrimp
• 4 medium tomatoes
• 2 medium zucchini
• 1 cup heavy cream
• 1 cup shredded cheese
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp salt

Instructions

1. 1

   Preheat oven to 375°F. Slice 2 zucchini into rounds and chop 4 tomatoes. Mince 3 garlic cloves.

2. 2

   In a skillet over medium heat, add 2 tbsp olive oil and the minced garlic. Cook until fragrant, about 1 minute.

3. 3

   Add the sliced zucchini and chopped tomatoes to the skillet. Cook until vegetables soften, about 5 minutes.

4. 4

   Stir in 1 lb shrimp and 1 cup heavy cream. Season with 1 tsp salt. Simmer until shrimp turn pink, about 3 minutes.

5. 5

   Transfer mixture to a baking dish. Sprinkle 1 cup shredded cheese evenly over the top.

6. 6

   Bake until cheese is melted and bubbly, about 15 minutes. Let cool slightly before serving.

Tools you’ll need

• Oven
• Skillet
• Baking dish
• Knife
• Cutting board

More recipes like this

• 

  Cauliflower Mash with Mango and Sesame Seeds

  30 min

• 

  Cheese Fondue with Wine and Bread

  30 min

• 

  Argentinian Alfajores

  25 min

• 

  Cherry Cake

  50 min