Shrimp with Dill-Roasted Tomatoes

Makes 4 servings

Here’s a simple and elegant starter for almost any meal.


medium plum tomatoes, cored and quartered
2 tbsp olive oil, divided 25 mL
2 tbsp chopped fresh dill (or 1 tsp/5 mL dried ) 25 mL
  Salt and black pepper  
12 jumbo tiger shrimp, peeled and deveined (about 8 oz/250 g) 12
2 tbsp lemon juice 25 mL
1/3 cup cornmeal 75 mL
small green onions, sliced
  Grated lemon zest and chopped fresh dill (optional)  
  • Preheat oven to 350°F (180°C)
  • Baking sheet


Step 1
In a medium bowl, toss tomatoes with 1 tbsp (15 mL) of the oil, dill, and salt and pepper to taste. Place skin side down on baking sheet. Roast in preheated oven for 10 to 12 minutes or until skins are slightly seared and tomatoes are soft and hot. Set aside and keep warm.

Step 2
Toss shrimp with lemon juice, and salt and pepper to taste; dip into cornmeal to coat. In a medium skillet, heat remaining oil over medium-high heat; cook shrimp for about 1 to 11⁄2 minutes per side or until lightly browned on outside and shrimp are pink.

Step 3
Toss warm tomatoes with green onions. Arrange 4 tomato quarters and 3 shrimp on each of 4 salad plates. Garnish with lemon zest and dill, if using.


If you like your shrimp spicy, add a pinch of cayenne to the cornmeal.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 166
Fat / Lipides 7.9 g
Saturated / saturés 1.1 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 65 mg
Sodium / Sodium 71 mg
Carbohydrates / Glucides 13.7 g
Fiber / Fibres 1.6 g
Sugars / Sucres 2.3 g
Protein Protéines 10.3 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
The most important eating change you can make to control blood cholesterol is reducing your total fat and saturated fat intake. If your blood cholesterol is normal, there is no need to avoid foods such as shrimp, eggs, meat or dairy products that contain cholesterol. 
James McLean, Chef
Jane Curry, Dietitian