Shrimp with Roasted Tomatoes
Shrimp with Roasted Tomatoes & Feta
Paula Nemzek for KCTS 9 Cooks
Simple and delicious with tomatoes and parsley from the garden. Serve warm with crusty bread to dip in the juices. Leftovers are great cold the next day over a bed of lettuce or spinach..
5-6 large tomatoes, cut into eighths
3 tablespoons olive oil, plus extra for pan
2-3 tablespoons minced garlic
3/4 teaspoon freshly ground black pepper
11/2 pounds medium to large shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 cup feta cheese, crumbled
Preheat oven to 450 degrees. Brush a thin layer of olive oil over the bottom of a 9 x 13 baking dish. Spread the garlic over the bottom of the dish, add the tomatoes and spoon the 3 tablespoons olive oil over the tomatoes. Sprinkle with pepper and toss.
Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in shrimp, parsley, and lemon juice. Sprinkle feta over the top and return to the oven. Bake another 10 to 15 minutes, or until the shrimp are cooked.
Serve with a crisp green salad and slices of crusty bread.
Find more recipes from the KCTS kitchen.