Roasted garlic smell will draw kids to the table

Aviva Goldfarb, founder of an online meal-planning service, has devised a solid game plan for the fall, when school activities really kick in. She has compiled research that shows kids and teens who share family dinners at least three nights a week are better off in lots of ways. You’ll be able to find a grocery list for each of the recipes featured in this space at www.familydinnerchallenge.com.

You won’t have to summon anyone to the table for this dish; the aroma of garlic and warm tomatoes mingling with shrimp will do that. Toasted panko provides a subtle crunch. A suitable side dish is easy to find on the Family Challenge site. Or serve over angel-hair pasta or with chunks of crusty bread.

Garlic Crusted Shrimp With Cherry Tomatoes

3 to 4 servings

This is one of a series of dinners that are part of the Six O’Clock Scramble’s Family Dinner Challenge.

6 cloves garlic

1/2 cup plain panko bread crumbs

1 cup cherry tomatoes

Handful flat-leaf parsley or basil leaves

1 pound peeled and deveined large raw shrimp

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes (optional)

1/2 lemon

Mince the garlic. Place half in a medium bowl, along with the panko. Use a fork to blend. Transfer to a dry skillet; toast over medium-low heat until fragrant and golden, shaking the pan a few times to promote even browning. Remove from the heat.

Meanwhile, cut each tomato in half, scooping out and discarding as many of the seeds as possible. Coarsely chop the parsley or basil. Use paper towels to pat the shrimp dry.

Combine the butter and oil in a large, heavy skillet over medium heat. Add the remaining garlic and stir to coat; cook for 1 minute, then add the tomatoes, salt, pepper and crushed red pepper flakes, if desired, stirring to coat. Cook for 2 to 3 minutes, until the tomatoes begin to soften, then add the shrimp; cook for about 2 minutes, then turn them over to cook on the second side; they should be opaque and just cooked through. Remove from the heat. Stir in the parsley or basil and half the toasted garlic-panko mixture.

Divide among individual plates. Squeeze lemon juice over each portion, being careful not to add any seeds. Sprinkle with the remaining panko mixture. Serve right away.

Per serving (based on 4): 220 calories, 25 g protein, 10 g carbohydrates, 8 g fat, 3 g saturated fat, 180 mg cholesterol, 310 mg sodium, 1 g dietary fiber, 1 g sugar