Roasted Shrimp, tomatoes and Feta
by Dee Siburt
serves: 6
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Shrimp with a Greek flair. |
| Ingredients: |
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5 |
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Roma tomatoes, cut in chunks |
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3 Tbsp |
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Olive oil |
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2 Tbsp |
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Garlic, minced |
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3/4 tsp |
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Kosher salt |
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3/4 tsp |
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Fresh ground black pepper |
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1.50 lb |
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Shrimp, peeled, deveined |
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1/2 C |
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Fresh parsley, chopped |
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2 Tbsp |
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Lemon juice |
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1 C |
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Feta, crumbled |
| Directions: |
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Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 minutes. 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 minutes or until the shrimp are cooked. Serve warm with crusty bread.
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