Rating: 3.5 stars
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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.

Cynthia Nicholson

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Read the full recipe after the video.

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.

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  • Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.

  • Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.

  • Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Nutrition Facts

292 calories; fat 15g; saturated fat 5g; cholesterol 195mg; sodium 697mg; protein 28g; carbohydrates 10g; sugars 5g; fiber 2g; iron 4mg; calcium 206mg.
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