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.

0409tomatoes-shrimp-feta
Photo by Christopher Baker
Roasted Tomatoes With Shrimp and Feta 3.4 1826 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 292 calories
    • Calories 133 calories from fat
    • 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
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.

Ingredients

  1. Check 5 large tomatoes, cut into eighths
  2. Check 3 tablespoons olive oil
  3. Check 2 tablespoons minced garlic
  4. Check kosher salt and black pepper
  5. Check pounds medium shrimp, peeled and deveined
  6. Check ½ cup chopped fresh parsley
  7. Check 2 tablespoons lemon juice
  8. Check 1 cup Feta, crumbled
  9. Check 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.