Roasted Tomatoes With Shrimp And Feta
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 tomatoes, Roma (cut into eighths)
- 3 tablespoons olive oil (EVOO)
- 2 tablespoons garlic (minced)
- 1/2 teaspoon salt (Diamond Crystal Kosher salt)
- 1/2 teaspoon ground black pepper
- 1 1/2 pound shrimp (medium, peeled, deveined)
- 1/2 cup parsley (chopped, fresh)
- 2 tablespoons lemon juice
- 1 cup Feta cheese (crumbled)
- crusty bread or garlic toast for serving (optional)
Heat oven to 450° F. Place the tomatoes in a large mixing bowl and spoon the olive oil and garlic over them.
Sprinkle with 1/2 teaspoon each salt and pepper and toss until the tomatoes are well coated. Pour the contents of the bowl into a 9" x 13" baking dish and roast on top rack of oven for 20 minutes.
Remove baking dish from oven and stir in the shrimp and lemon juice. Sprinkle with the Feta and parsley.
Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.
Serving Size 1.5 cups
Servings 0.06
- Amount Per Serving
- Calories 225kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 195mg65%
- Sodium 462mg20%
- Potassium 695mg20%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.