Guests for Dinner? Roasted Tomatoes with Shrimp & Feta
This dish is an old standby for me.Â I have cooked it for many dinner guests and, without fail, the guests request the recipe!
I typically get shrimp that have already been peeled and deveined as a time saver.Â And, I usually throw in a couple extra cloves of garlic.
The roasted tomatoes pair perfectly with the shrimp and feta!Â As the tomatoes roast, they release liquid which mixes with the garlic and olive oil to produce a delicious sauce!Â Warm crusty bread is a must for this recipe!
Roasted Tomatoes With Shrimp and Feta
- 5 large tomatoes, cut into eighths
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 cup Feta, crumbled
Preheat oven to 450Â°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.