With tomato season here, this one-dish meal is simple, seasonal, and sensational. Serve it with a baguette. This tomato and shrimp dish is fantastic on a bed of rice or over a thin pasta like angel hair or linguine. Add a garden salad and viola. You have a meal ready in no time at all. You can also prepare this tomato, shrimp, and feta dish on a barbecue.Print
Roasted Tomatoes with Shrimp and Feta
With tomato season here, this one-dish meal is simple, seasonal, and sensational. Serve it with a baguette. This tomato and shrimp dish is fantastic on a bed of rice or over a thin pasta like angel hair or linguine. Add a garden salad and viola. You have a meal ready in no time at all. You can also prepare this tomato, shrimp, and feta dish on a barbecue.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
5 large tomatoes, cut in quarters or eighths
3 Tbsp. olive oil
2 Tbsp. minced garlic – add more if you are a garlic fan.
Salt and pepper
1 ½ pounds medium shrimp, peeled and deveined
½ cup chopped fresh parsley
1 Tbsp. lemon juice
1 cup feta cheese, crumbled
1 cup uncooked rice or pasta (prepared as per directions)
Loaf of crusty bread or baguette for serving
Step 1. Heat oven to 450 F. While oven heats, place tomatoes in a large baking tray. (See note*) Add the garlic and olive oil.
Step 2. Sprinkle with ¾ teaspoon each salt and pepper, then toss. Ensure oil, garlic, pepper, and salt cover the tomatoes. Put the tray on the top rack and bake for 20 minutes.
Step 3. Remove baking dish from oven and stir in shrimp (see note**), parsley (see note***) and lemon juice. Sprinkle feta cheese over the tomatoes and shrimp.
Step 4. Return the pan to the oven until the shrimp are cooked thoroughly, approximately 10 to 15 minutes.
Step 5. Serve warm over rice, or pasta, with crusty bread or baguette and salad.
*Make sure the baking sheet has a lip so the juices from the tomato and shrimp don’t run off the tray. I have made this recipe in a baking dish and found that the tomatoes don’t roast very well. If you are using a baking dish make sure you spread the tomatoes out and they are not on top of each other – otherwise they won’t roast very well.
**Thawing shrimp: if your shrimp are frozen, make sure they are thawed fully. The best way to thaw shrimp is to take them out the night before and let them thaw overnight in the fridge or put the shrimp in a colander and run cold water over them. Also before adding them to the try dry them in paper towel to take excess water off of them.
***In a pinch you can use dried parsley. You can mix it up and use fresh basil too.