Roasted Tomatoes with Shrimp and Feta
Wednesday night I spent at least an hour or so trying to find a recipe that I could make that would finally turn out good!
I had tried 3 recipes this week and none of them were good enough to make again (well, one was but I need to make it once more with a lot less salt and then we’ll see! ) So when I came upon this one, I was really doubtful with the 5 star rating until I read the reviews ! Simple ingredients equal a stellar dish!
Roasted Tomatoes with Shrimp and Feta ( from Real Simple Magazine)
5 large tomatoes (about 8 ounces each)
3 tablespoons olive oil
2 tablespoons minced garlic (from 8 large cloves)
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1-1/2 pounds shrimp, peeled and deveined (I used frozen raw shrimp, 16/20 count and defrosted them according to the package directions)
1/2 cup chopped fresh parsley (I used flat leaf parsley from 1 small bunch)
2 tablespoons fresh lemon juice (from 1 large lemon)
1 cup crumbled Feta
Place the rack in your oven in the top position. Preheat oven to 450 degrees.
Cut tomatoes into eighths, cutting out stem, and place into a 9 x 13 inch glass baking dish (no need to spray with canola oil).
Sprinkle olive oil, garlic, salt and pepper over tomatoes and toss to thoroughly combine. Place in oven and bake for 20 minutes.
Remove baking dish from oven and put in shrimp, parsley and lemon juice. Stir thoroughly to combine. Sprinkle with Feta cheese.
Put back in oven, and bake for another 15 minutes until shrimp are cooked (this was perfect for the size shrimp I had. If your shrimp are smaller, they may need to cook for only 10 minutes).
Serve over capellini pasta or angel hair pasta. Nice crusty bread would be a nice addition. I wish we had that last night, it would have soaked up every last bit of the delicious sauce.
mise en place:
olive oil, garlic, salt and pepper:
after 20 minutes in oven:
shrimp, parsley and lemon:
after 15 minutes more in the oven:
over capellini, yum! :