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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Tomatoes With Shrimp and Feta Recipe

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This recipe for Roasted Tomatoes With Shrimp and Feta is from Beverly Sell's Recipe Collection, 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 tablespoons olive oil
2 tablespoons minced garlic
kosher salt and black pepper
1½ pounds medium shrimp, peeled and deveined
½ cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta, crumbled
Directions:
Directions:
Heat oven to 450° F.
Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve immediately.

*Recipe calls for this dish to be served over crusty bread, but I serve it over angel hair pasta. Which I prepare once the shrimp and tomato dish goes into the oven.
Number Of Servings:
Number Of Servings:
6

 

 

 

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