Roasted Tomatoes With Shrimp and Feta

The Recipe:

Roasted tomatoes with shrimp and Feta

The ratio of effort to tastiness makes no sense, food this good shouldn’t be this easy to make.

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Course Main Course

Cuisine American

Ingredients

  

• 5 large tomatoes cut into eighths
• 3 Tbsp olive oil
• 2 Tbsp minced garlic
• ¾ tsp kosher salt and black pepper
• 1 ½ pounds medium shrimp peeled and deveined
• ½ cup chopped fresh parsley
• 2 Tbsp lemon juice
• 1 cup feta crumbled

Instructions

 

• Heat oven to 450° F/240°C/Fan 220°C, set oven rack to the top position.
• Place the tomatoes in a large baking dish and toss with the olive oil and garlic and salt and pepper (to taste). Roast for 20 minutes.
• Remove from oven and stir in the shrimp, parsley, and lemon juice. Top with feta.
• Return to oven until the shrimp are cooked through, 10-15 minutes. Serve warm with crusty bread or pasta.

Keyword easy, quick, roasted tomatoes, seafood, shrimp

The Waffle:

This was one of my first seafood recipes, the first time I made it I was so anxious about over cooking the shrimp, but they’ve never come out overcooked. It is thee easiest tastiest thing I know how to make. If you do serve it over pasta – you’ll probably want a little bread to soak up the amazing brine.

I haven’t changed a thing off the original, there’s nothing to change. I found it in Real Simple Magazine I think back in 2004 or 2005.

One thing I consider doing is cooking dry pasta, rice or couscous in this.