You have to love when you find a recipe that you know will be good. Every single ingredient is delicious, and together they sound perfectly divine. When I came across this recipe, I knew it was love. After I was done drooling, I bookmarked it and thankfully I managed to not forget I had saved it, even a couple weeks later. So when I finally tried it, oh yum! Even my husband sounded enthusiastic about how good it was, and he’s normally one of those people who says “good” all doubtful sounding so it’s hard to tell if he’s actually pleased with the food or not.
This makes a great light dinner, or a tasty appetizer, and is so easy to make! Everything pretty much goes under the broiler for a little bit and it’s all done. The end result is delicious shrimp with herbs, tomatoes and melted cheese, along with a buttery wine broth perfect for dipping bread.
Broiled Shrimp with Tomatoes and Brie
1 pound raw, peeled, deveined shrimp
1 cup grape tomatoes, halved
3 tablespoons butter, cut into small chunks
2 garlic cloves, minced
⅓ cup dry white wine
4 to 5-ounces soft brie cheese, cut into chunks with rind removed
¼ cup basil, some chopped and some left whole, divided
¼ cup fresh parsley, chopped
Salt and pepper
Crusty bread for serving
Preheat broiler of your oven
Spray a broiler-safe baking dish with non-stick spray. Make sure shrimp are completely dry and season liberally with salt and pepper then add to the dish, laying them flat and in a single layer. Scatter tomatoes, butter chunks, garlic and some parsley and basil (reserving some for garnish); add wine. Place dish directly under the broiler and broil for 4 to 5 minutes, or until shrimp appear to be pink in color. Remove dish from oven and sprinkle cheese chunks over top. Place back in the oven and broil for an additional 1 to 2 minutes, or until cheese is bubbly and slightly golden. Remove from oven and let cool, then sprinkle additional basil and fresh parsley on top. Serve while still warm with crusty bread for dipping.
Source: Slightly adapted from How Sweet It Is
A Dash of Sugar and Spice 
What a delicious looking meal – I’ve never tried shrimps with brie before. I bet it’s a great combination, although I think I’d keep the rind on. I love how chewy and crispy it gets after heating!
Hm, good to know about the rind. I wasn’t sure so I just took it off since I’m not a big fan of it in general. I’ll have to try it on next time 🙂
Anything that combines garlic, tomatoes, shrimp and olive oil is an absolute winner for me. Gorgeous.
Thanks! I completely agree with that combo too!
Hi Stefanie! This dish looks fabulous and unusual in a certain way: I have never seen shrimp paired with brie, but since I love both I am sure they taste perfect together. (Although, like Charles, I wouldn’t remove the brie rind: it’s my favourite part 😉 )
Broiling it sounds so much easier and quicker than baking… Thanks for the great idea!
Haha I’m apparently missing out with the brie rind…. I’ll need to make this again soon so I can try it with the rind! And broiling makes everything soooo easy!
This looks delicious. Definitely my kind of meal!
Thank you! And thanks for stopping by!
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