Roasted Shrimp and Tomatoes with Feta
High quality, medium-to-large shrimp, paired with perfectly ripe heirloom tomatoes make this a stand-out dish.
5 large tomatoes, cut into eighths
1 tablespoon olive oil
2 tablespoons minced garlic
Salt and pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh herbs such as parsley or basil
2 tablespoons lemon juice
1 cup Feta, crumbled
- Preheat 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, herbs, and lemon juice. Sprinkle with the Feta.
- Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes.
Serve with crusty bread to soak up the sauce. Or, this dish is also great over angel hair pasta.