Roasted Tomatoes With Shrimp and Feta

Roasted Tomatoes With Shrimp and Feta
Christopher Baker
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preparation
15
minutes
cooking
40
minutes
Serves 6

Ingredients

5
large tomatoes, cut into eighths
3
tablespoons
olive oil
2
tablespoons
minced garlic
kosher salt and black pepper
1 1/2
pounds
medium shrimp, peeled and deveined
1/2
cup
chopped fresh parsley
2
tablespoons
lemon juice
1
cup
Feta, crumbled
crusty bread, for serving

Directions

  1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
  2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
  3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
  4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.
Cynthia Nicholson
August 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 133
  • Fat 15 g
  • Sat Fat 5 g
  • Cholesterol 195 mg
  • Sodium 697 mg
  • Protein 28 g
  • Carbohydrate 10 g
  • Sugar 5 g
  • Fiber 2 g
  • Iron 4 mg
  • Calcium 206 mg
What does this mean? See Nutrition 101.

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