Roasted Tomatoes With Shrimp and Feta
Here’s a trick for some of the best tomatoes of your life: Toss them with a garlic and olive oil mixture, and a generous amount of salt and pepper. Then, roast them in a hot oven for 20 minutes. As they cook, they’ll release their sweet juices, creating a delicious sauce for the shrimp. The entire meal comes together in one pan: after the tomatoes are finished, the shrimp go on top, followed by fresh parsley, lemon juice, and a sprinkling of feta. Serve with crusty bread for sopping up any extra sauce, and a glass of crisp white wine.
How to Make It
Step 1
Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
Step 2
Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
Step 3
Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
Step 4
Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.
wls6997456205ba
2016-08-29T21:18:19-04:00
Have been making this for a few years and made it tonight. So tasty. I served it in a bowl to take advantage of all the wonderful juices. Garden fresh tomatoes make it fabulous.
elizabeth49
2014-04-25T17:13:38-04:00
I made it last night it was a little to creamy I think it would have gone very nice over noodles ,andI might try a adding some asparagus ,I will cook it again.
sadiem29
2013-04-02T11:01:43-04:00
we loved this recipe, so easy and elegant looking! we used cherry tomatoes and added asparagus, definitely a wise decision! served with quinoa, salad, and bread.. very presentable for company! a keeper!
SavardFrance
2013-01-16T13:15:16-05:00
Looooooooooooooooove this recipe!!! I share it with my friends and it has become a favorite of theirs as well.
SprCch
2013-01-15T05:08:44-05:00
This recipe calls for Shrimp...therefore, I personally can not count it as a "meatless" dish, and found it on Meatless Monday suggestions...looks yummy though...
valntine
2012-12-28T12:13:18-05:00
This recipe was delicious! Creamy, flavorful, and extremely easy. I used smaller tomatoes and squeezed a lot of the seeds/juice(goop) out of them before cooking. Other than that I followed the recipe exactly...and served with bread. I bet it would be delicious over pasta too. Adding to my monthly rotation.
betsien
2012-11-08T13:09:45-05:00
This is a beautiful and simple recipe! I did my own spin on it and shared it with my readers at Cooking Ripe! http://cookingripe.wordpress.com/2012/11/07/roasted-shrimp-and-vegetables-simple-elegance/
Claudia339
2012-07-31T08:30:49-04:00
Love this recipe. I make it each summer when we finally get home grown tomatoes. Simply delicious. No need for pasta or rice. A crusty break for dipping is perfect.
sisstemm
2012-05-15T17:04:41-04:00
Loved this. Great dish, easy and light. My husband loved it and am adding this to the supper rotation. Added some green onions because I had some left over, and a dash of red pepper flakes. Served with quinoa and brown rice...a pantry staple and always on hand at our house. I think serving with some sort of bread would be delicious!
BrandyS
2012-03-26T16:35:02-04:00
I made this tonight using grape tomatoes. I also added green onions and some artichokes. I served it with multi-grain bread and a salad. Everyone loved it!
