I love shrimp as a quick cooking lean protein so I’m always on the look out for fabulous new recipes. I’ve actually made this a few times now and it combines some of my favorite summer flavors-- vine ripened tomatoes, lemons, herbs, and FETA cheese. I don’t know why but to me, feta and summer just go hand in hand. There’s not one “star” that stands out in this recipe. It all just goes very well together!
I love dishes like this that are rustic enough for a family style dinner yet elegant enough for company.
Roasted Tomatoes with Shrimp & Feta
- 4-5 large tomatoes, cut into eighths
- 1- 15oz. can diced fire roasted tomatoes (use esp. if you plan to serve over noodles, otherwise, you can omit but I like mine extra juicy)
- 3 tablespoons olive oil
- 2T minced garlic cloves
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 pound large or medium shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley (I use basil, too)
- 2 tablespoons lemon juice
- 1 cup Feta, crumbled (I prefer to buy the block of feta rather than the pre-crumbled but whatever you have is fine. Also, low-fat works great here)
Preparation
- Preheat oven to 450°F. Place the tomatoes in a large baking dish. Add the olive oil and garlic with the tomatoes. Sprinkle with the salt and pepper and toss. Then, pour in the can of diced tomatoes and mix gently. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, basil and lemon juice. Sprinkle with the Feta. Place back in oven for another 10 to 15 minutes or until the shrimp are cooked. Serve warm with crusty bread to sop up the juices or serve over whole wheat spaghetti.
Bon Appétit and Happy Summer, friends!
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