Shrimp with Roasted Tomatoes and Feta
Happy Summer! I am enjoying all the tomatoes and working through my list of must have tomato dishes. This recipe for Shrimp with Roasted Tomatoes and Feta is defiantly worth turning on the oven. I made it with shrimp but I think scallops or a firm fish such as Halibut would be lovely. I would like it with salmon, but my husband does not like salmon, so let me know how it is. Serve this in a bowl with a great crusty bread on the side to soak up all the wonderful juice – the best part!
Shrimp with Roasted Tomatoes and Feta
6 cups tomatoes cut into wedges
2 large garlic cloves, minced (1 Tablespoon)
½ cup slivered sweet onion, such as Vidalia
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
Freshly ground black pepper
3 sprigs thyme
2 Tablespoon extra virgin olive oil
1 pound shrimp, peeled and deveined
½ cup chopped parsley
1 Tablespoon capers
2 tablespoon fresh lemon juice
¾ cup crumbled feta cheese
Preheat oven 450° F.
In a 9” X 13” pan, place tomatoes, garlic and onion. Sprinkle with red pepper flakes, salt and pepper; add thyme, drizzle with olive oil and toss. Roast for 20 minutes in hot oven.
Remove pan from oven; stir in shrimp, parsley, capers and lemon juice. Sprinkle with the feta cheese; bake for another 15 minutes or until shrimp are cooked. Serve warm with crusty bread for sopping up all the delicious juice.
Serves 4
