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Shrimp and rice recipes - 2 recipes

Chef Tips and Tricks

VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!


  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



Top rated Shrimp and rice recipes


Peel the shrimp, clean the veins, and cut into small pieces

  • 3 pounds shrimp
  • 1 cup rice
  • 2 cups water
  • 1 Onion, chopped
  • 1 teaspoon of oil
  • 3 tablespoons of margarine
  • Salt, pepper, Cumin to taste
  • Dill
4.3/5 (4 Votes)


Nanny (Luis's grandma) made during the holidays

  • 1/4 cup + 3 Tbsp butter
  • 2 7oz packages frozen shelled shrimp, partially thawed
  • 1/2 lb fresh mushrooms, sliced
  • 1/4 cup flour
  • 1/4 tsp dry mustard
  • Dash of cayenne pepper
  • 2 cups light cream
  • 3 Tbsp Cooking Sherry
  • 1/4 cup each parmesan and 4 cheese
  • Chopped parsley
  • Rice cook 1 day ahead
0/5 (0 Votes)

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