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Roasted Tomatoes with Shrimp and Feta Recipe

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This recipe for Roasted Tomatoes with Shrimp and Feta is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large tomatoes, cut into eighths
3 tbsp. olive oil
2 tbsp. minced garlic
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1 1/2 lbs. medium shrimp, peeled and de-veined
1/2 c fresh parsley
2 tbsp. lemon juice
1 c Feta, crumbled
Directions:
Directions:
Preheat oven to 450º Place tomatoes in large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with salt and pepper and toss. Place on top rack of oven and roast for 20 mins. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta. Place back in oven for another 10 to 15 mins. or until the shrimp are cooked. Serve warm with crusty bread.
Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
Hands-on-time: 15 mins. Total time: 50 mins.
Personal Notes:
Personal Notes:
This is a Real Simple recipe that has become a staple for a good appetizer (8 people) or for dinner, perhaps with some pasta. The hot bread is great for dipping in the sauce.

 

 

 

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