Baby Roma tomatoes and Shrimp Bake

Name: Mutti Baby Roma Tomato and Prawn Bake
Cook time: 25 min
Ingredients: 2 small zucchinis; 20 large peeled shrimp; 14 oz Mutti® Baby Roma Tomatoes (Datterini); 1/2 tsp each dried basil, oregano and garlic powder; 2 tbsp olive oil; Freshly cracked black pepper

Made with Baby Roma

Mutti® Baby Roma Tomatoes (Datterini) are small, oval shaped tomatoes with a wonderful fleshy texture and a delicious sweet flavor. They are carefully harvested and quickly processed to preserve their freshly picked taste. Their thin skin makes them ideal for quick sauces or for topping shellfish and seafood.

cooking sketch 25 min (COOK TIME: 25 min)

cooking sketch Easy

Gluten-free, Healthy, Dairy free

Ingredients

2 small zucchinis
20 large peeled shrimp
14 oz Mutti® Baby Roma Tomatoes (Datterini)
1/2 tsp each dried basil, oregano and garlic powder
2 tbsp olive oil
Freshly cracked black pepper

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Method

Preheat oven to 180C (160C fan-forced).
Cut zucchinis in half then into thin sticks. Place shrimps in a bowl and mix with 2 tbsps of the tomato juice from the can, basil and garlic powder. Add oregano to the tomatoes and mix well.
Spread zucchini in a baking dish, drizzle with olive oil and toss. Pour over the Mutti® Baby Roma Tomatoes (Datterini) and juice and place shrimps on top.
Bake for 20 minutes. Serve warm sprinkled with freshly ground black pepper or store in the fridge and enjoy chilled as part of an antipasto plate.

Special occasion, Quick and delicious, Party, Italian food, Fish, Main course