Roasted Tomatoes With Shrimp and Feta |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a great recipe to use up ripe, end of summer, tomatoes and it just could not be easier. I found this in Real Simple magazine and didn't change much except to up the amount of garlic, use less if you wish. Ingredients:
5 large tomatoes, cut into eighths |
3 tablespoons olive oil |
5 cloves garlic, minced |
3/4 teaspoon kosher salt |
3/4 teaspoon fresh ground black pepper |
1 1/2 lbs medium shrimp, peeled and deveined |
1/2 cup chopped fresh parsley |
2 tablespoons fresh lemon juice |
1 cup feta cheese, crumbled |
Directions:
1. Preheat oven to 450°.
2. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over; sprinkle with the salt and pepper and toss.
3. Place on top rack of oven and roast for 20 minutes; remove baking dish from oven and stir in shrimp, parsley and lemon juice; sprinkle with the feta.
4. Place back in oven for another 10 to 15 minutes, or till the shrimp are cooked.
5. Serve warm with crusty bread.
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