“Live, Love, Cook.”
I can’t think of a better way to begin the new year than with a recipe this fantastic. Although I am sure that it will be good any time of the year, it is especially delicious served piping hot on a cold winter evening.
This recipe is posted dozens of times on the Internet so I will credit it to the earliest posting I could locate and that would be Real Simple magazine in September 2004 authored by Cynthia Nicholson.
5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta, crumbled
crusty bread or garlic toast, for serving
1. Heat oven to 450° F. Place the tomatoes in a large mixing bowl and spoon the olive oil and garlic over them.
2. Sprinkle with ¾ teaspoon each salt and pepper and toss until the tomatoes are well coated. Pour the contents of the bowl into a large baking dish and roast on top rack of oven for 20 minutes.
3. Remove baking dish from oven and stir in the shrimp and lemon juice. Sprinkle with the Feta and parsley.
4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.