Roasted Tomatoes With Shrimp and Feta

Loved it! Substituted basil for parsley.

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.

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.

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!

Looooooooooooooooove this recipe!!! I share it with my friends and it has become a favorite of theirs as well.

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...

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/

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.

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!

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!

I made this for the first time tonight. I really liked it but the sauce came out kind of watery. I will probably add asparagus next time and use cherry tomatoes so that there will be less moisture. I had it with linguine and was hoping for a thicker sauce.

I absolutely love this recipe. All the flavors come together so well. I serve like a bruschetta. I pan toast crusty multi-grain bread in some olive oil and serve the roasted shrimp on top.

Awesome as is. No modifications made. My husband loved it and this will become a menu staple for us.

With summer coming and the fresh tomatoes and shrimp arriving I can't wait. This recipe is so easy and sooo good. We serve over pasta, my sister serves hers over rice. Light and tasty for a warm summer evening.

We made this tonight and mine came out more saucy(and I only used 4 large tomatoes) but it was delicious. I served it with crusty bread and a salad! A perfect spring dinner! http://justjennandsometimestim.blogspot.com/2011/06/picspiration-dinner.html

Oh, and we used Roma tomatoes. We just prefer the taste of them. Cut into quarters, they are the perfect size for this dish.

made this recipe when it first came out in the magazine. SO EASY and GOOD! some good crusty bread w/ it and it rocks.

I just made this for dinner, with some modifications, and it was great! Rather than roasting it in the oven, I just did it on the stovetop in a large skillet/frying pan, I used whole cherry tomatoes and added in some onion. I also meant to add fresh spinach at the end, but forgot. It took about 20 minutes total and came out with a really nice, creamy but light sauce and well-mixed flavors. Bread was good, but I may try it over or tossed with pasta next time.

I saw this recipe and thought it sounded delicious, I substituted chicken for the shrimp. We have lots of cherry tomatoes in the garden, I just cooked them whole! It was very tasty and easy.

I made this dish and it was quite easy. But I thought the tomatoes were overcooked and next time I'm going to add some other vegetables to the dish. Bread really does make a good accompanient - soaks up all that olive oil the dish was cooked in.

This was fantastic and super easy. We served it over orzo.

I really liked this dish and served it with a nice green salad. I don't eat much pasta or rice so this is ideal.