Shrimp.  Brie Cheese.  Butter and white wine.  Fresh ciabatta from the french bakery.  A tasty, tasty splurge.

A tasty splurge that comes together in just a few short minutes of chopping, stirring and heating.

Broiled Shrimp with Tomatoes, Basil and Brie

Taken from How Sweet Eats

serves 2-4

1 pound raw, peeled, deveined shrimp

1 cup grape tomatoes, halved

3 tablespoons butter, cut into small chunks

2 garlic cloves, minced

1/3 cup dry white wine

4-5 ounces soft brie cheese, cut into chunks

a bunch of fresh basil, some chopped and some left whole

chopped fresh parsley

lemon wedges for serving

crusty bread

salt and pepper

Make sure shrimp are completely dry and season liberally with salt and pepper.

Spray a baking dish [mine was 8x8] with non-stick spray and add in shrimp, then scatter tomatoes, butter chunks, garlic and some parsley and basil (reserving some for garnish). Pour in a 1/3 cup of dry white wine. Heat the broiler on your oven (mine does not require pre-heating, if yours does, do the step first) and place shrimp directly underneath. Broil for 4-5 minutes, or until shrimp appears to be pink in color and tomatoes are popping. Remove dish from oven and sprinkle brie cheese chunks over top. Place back in the oven and broil for an additional 1-2 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 with crusty bread for dipping and lemon wedges for squeezing!