Roasted Tomatoes with Shrimp, Red Pepper, and Feta

This is a very easy dish to make and it was so good that I served the leftovers with grilled salmon that same week. I served it over couscous but it can easily be served over pasta. The recipe adapted from Fresh Fish by Jennifer Trainer Thompson.

Roasted Tomatoes with Shrimp, Red Pepper, and Feta

  • Servings: 6
  • Time: 25 minutes
  • Difficulty: easy
  • Print

IMG_0334

Ingredients

  • 6 medium tomatoes, cut into 8ths
  • 3 tablespoon olive oil
  • 4 garlic cloves, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup feta cheese, crumbled
  • 1/2 cup jarred roasted red pepper, sliced
  • 2 tablespoons white wine
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh lemon

 

Directions

  1. Preheat the oven to 450F and place the rack in the top third of the oven.
  2. Place the tomatoes in a large baking dish and toss them with the olive oil and garlic. Sprinkle with salt and pepper and roast them for 15 minutes.
  3. Remove the tomatoes from the oven and stir in the shrimp, feta, and red peppers, white wine, basil, and parsley and bake for another 8 to 10 minutes or till the shrimp is pink in color. Sprinkle with the lemon juice and serve.

 

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