O-M-YUMMMMMMMMM!!!!!!

Title says it all my friends. O-M-YUMMMMMMMMMMMMMM!!!!!!!

Tonight for dinner, I made a recipe that found its way to my Facebook homepage via Kraft Foods Canada. What was it you ask? Simple, a recipe for Baked Bruschetta Shrimp. I love seafood of ALMOST any kind, and thought that since it has cooled down considerably, why not heat up the house with the oven. hehehe Soooooo...... I printed off the recipe, looked at it, kinda wrinkled up my nose at the thought of using FRESH tomatoes in it, then passed the recipe on to hubby to see what he thought of it. He of course nodded his head and said that it sounded good, so I snagged back the recipe and wrote out a small shopping list and off we went. I made a couple of substitutions to the recipe, but nothing that would stray from the original ingredients. I used 1 lb of COOKED, peeled, deveined shrimp instead of the uncooked, used CALORIE WISE salad dressing instead of the one called for cause Walmart didn't have the other, used FOUR cloves of garlic, and of course, used EXTRA cheese. hehehe

Here's the recipe! Enjoy!

Baked Bruschetta Shrimp
- serves 4

1 lb frozen uncooked deveined peeled medium shrimp, thawed, well drained
2 plum tomatoes, chopped
2 green onions, chopped
1 clove garlic, minced
1/4 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing
1 cup Kraft 4 Cheese Italiano Shredded Cheese

Heat oven to 400ºF.

Combine all ingredients except cheese in 9-inch pie plate.

Bake 15 to 18 min. or until shrimp turn pink and sauce is bubbly.

Top with cheese; bake 2 min. or until melted.

Ok..... Explanation of the pictures.

Photo 1 - This is the recipe before it hit the oven to be baked for 18 minutes.

Photo 2 - After being baked in the oven for 18 min.

Photo 3 - After the cheese was added and was rebaked.

Photo 4 - What I had in my bowl for dinner! YUMMO!!!!

*This post was edited on Tuesday July 26, 2011 22:56