Together We Cook: Kensington’s Caregiver Culinary Corner
As part of our Monthly Caregiver Series, we are delighted to partner with Dr. Annie Fenn, founder of Brain Health Kitchen. Each month, Dr. Fenn will share with us recipes that we can make at home that encourage brain health…and taste delicious as well!
Roasted Caprese with Shrimp, Avocado, and Feta
The demands of care-giving leave no time for self-care, including preparing delicious, brain-healthy meals. That’s where my Roasted Caprese with Shrimp, Tomato, and Feta comes in. It’s
nourishing, satisfying, and packed with brain-healthy superstar ingredients. Subbing in avocado for the mozzarella shifts this dish to a more brain-friendly fat profile. Roasting the tomato not only concentrates flavor, it boosts lycopene content—an antioxidant important for fighting oxidative stress in the brain. And the shrimp provides omega-3 fats and astaxanthin, both powerful neuroprotective nutrients. A generous dousing of extra-virgin olive oil will help you absorb all the nutrients this dish provides.
- 4 Roma or plum tomatoes
- 8 medium shrimp
- feta cheese (about 4 ounces)
- 1 avocado
- fresh basil
- Extra-virgin olive oil
- Balsamic vinegar
- kosher salt
- freshly ground black pepper
- Preheat your oven to 375ºF. Line a rimmed baking sheet with parchment paper.
- Place the tomato halves on the baking sheet cut-side up. Drizzle the oil and vinegar evenly over the tomatoes and sprinkle with the salt. Bake for 20 minutes, or until the tomatoes are soft and starting to brown on the edges. Add the shrimp to the baking sheet nestled amongst the tomatoes and drizzle with olive oil. Bake for another 10 minutes.
- To serve, divide the tomatoes evenly between 4 plates. Top each tomato with a shrimp, a few slices of avocado, feta, and basil. Drizzle with olive oil and sprinkle with more salt and freshly ground black pepper. Serve warm or at room temperature.