Friday, July 27, 2012

Roasted Tomatoes With Shrimp and Feta

Looks like a hot mess, tastes delish.

Roasted Tomatoes With Shrimp and Feta
From Real Simple

5 large Tomatoes, cut into eighths
3 T. Olive Oil
2 T. Garlic, minced
Pinch Salt and few grinds Black Pepper
1 1/2 lbs. medium Shrimp, peeled and deveined
1/2 C. Fresh Parsley, chopped
2 T. Lemon Juice
1 C. Feta, crumbled
crusty bread, for serving

Heat oven to 450 degrees.  Toss tomatoes, olive oil, and garlic together in a baking dish; sprinkle with salt and pepper.  Roast for 20 minutes. (You can take this time to peel and devein shrimp, you lucky dog, you.)

Remove baking dish from oven and stir in shrimp, parsley, and lemon juice.  Sprinkle with feta.
Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread, preferably toasted.

This time last year:  Turkey with Potatoes

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