This is something we should all practice every day: total, delicious solitude.
Complete quiet. Forget yoga for a minute.
It felt like the right time for dinner.
Technically it might be 7 a.m., 4 a.m., or even 11 a.m. depending on your time zone, but lucky you—dinner is served. Kick your feet up, tune into your favorite guilty-pleasure show tonight, or pick up a classic like Jane Eyre if you’re feeling intellectual. Either way, it’s time to relax and eat.
Let’s be honest: I’ll probably pause my vacation to watch a trashy reality TV trainwreck. Hopefully the sunset waits until later so my world can revolve around binge-watching and bad television decisions.
Anyhow—dinner. A dinner made for you, simple and comforting.
Apparently you shouldn’t live only on fruit desserts, iced coffee, martinis and cupcakes. Shocking, I know. But when those drinks have cream, it feels practically nutritious. Still, my dinner partner prefers something more substantial—real dinner, not cake-flavored creations rolled up in sandwich bread. So fine, I made real food.
Could I do it? Absolutely.
Since I was easing into a proper dinner, I kept everything as simple and homey as possible: butter, cheese, wine. I threw in shrimp so it would feel a little virtuous, added tomatoes for a nod to vegetables, and scattered fresh basil because it looks and tastes like summer. No judgment—only flavor.
Most importantly: thick, crusty bread for dipping. After you’ve devoured the healthy bits—the shrimp and tomatoes—the right way to finish a meal is to dunk bread into a garlicky butter-and-wine sauce. I celebrated this small victory with literal joy. That was enough exercise for the night.
Broiled Shrimp with Tomatoes, Basil and Brie
2
to 4
Leave a Review »
Ingredients
- 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, some whole
- chopped fresh parsley
- lemon wedges for serving
- crusty bread
- salt and pepper
Instructions
-
Pat the shrimp completely dry and season generously with salt and pepper.
-
Spray an 8×8 baking dish with nonstick spray. Add the shrimp, then scatter the halved tomatoes, butter chunks, minced garlic, and some parsley and basil (reserve a little for garnish). Pour in 1/3 cup dry white wine. Place the dish under the broiler (preheat if your oven requires it) and broil for 4–5 minutes, until the shrimp turn pink and the tomatoes begin to burst.
-
Remove the dish, scatter the brie chunks over the top, and return to the broiler for another 1–2 minutes, until the cheese is bubbly and just beginning to brown. Take out of the oven, let cool briefly, then sprinkle with the remaining basil and parsley.
-
Serve with crusty bread for dipping and lemon wedges for squeezing.
Notes
Did you make this recipe?
Share your photo and tag the recipe on social media. Your feedback is appreciated!
This also makes a fantastic breakfast. Cheese, bread, wine and butter—yes, perfectly balanced. Consider it elegant toast.