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Roasted Tomatoes With Shrimp and Feta

Christopher Baker
Serves 6 Hands-On Time: 15m Total Time: 50m

Ingredients

  • 5 large tomatoes, cut into eighths
  • 3 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground 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

Directions

  1. Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 minutes.
  2. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
  3. Place back in oven for another 10 to 15 minutes or until the shrimp are cooked. Serve warm with crusty bread.
By Cynthia Nicholson,  September 2004
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Quick Tip

Use a paring knife to devein shrimp.

Nutritional Information

  • Per Serving
  • Calories 281
  • Calcium  211mg
  • Carbohydrate  10g
  • Cholesterol  195mg
  • Fat  14g
  • Fiber  2g
  • Iron  4mg
  • Protein  28mg
  • Sat Fat  5g
  • Sodium  749mg
What does this mean? See Nutrition 101.

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