Roasted Tomatoes With Shrimp And Feta Recipes

ROASTED TOMATOES WITH SHRIMP AND FETA

Steps:

• Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
• Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
• Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
• Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

ROASTED TOMATOES WITH SHRIMP AND FETA

Steps:

• Preheat oven to 450°.
• Place the tomatoes in a large baking dish and spoon the olive oil and garlic over; 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 shrimp, parsley and lemon juice; sprinkle with the feta.
• Place back in oven for another 10 to 15 minutes, or till the shrimp are cooked.
• Serve warm with crusty bread.

BAKED SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
• Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

ROASTED TOMATOES AND SHRIMP WITH FETA

Steps:

• Thaw shrimp overnight in the refrigerator if frozen.
• Preheat oven to 350F/180C and spray a casserole dish with non-stick spray.
• Dice tomatoes into pieces about an inch square and put them in the bottom of a heavy casserole dish, large enough to fit the tomatoes in one layer.
• Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, ground fennel seed, and fresh ground black pepper.
• Put tomatoes in the oven and roast for 30 minutes.
• While tomatoes are cooking, crumble the Feta cheese, squeeze lemon juice, and clean shrimp as needed. (I used frozen shrimp which came already peeled and deveined, but we did pull the tails off and clean a few of them a little better.) Chop parsley if using.
• When tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta, and put the dish back in the oven to cook the shrimp for 8-10 minutes. Watch them carefully so the shrimp doesn't overcook. They're done as soon as the shrimp turn pink and are barely firm. (Take one out of the dish and test when you think they're starting to get done.
• Sprinkle the dish with chopped fresh parsley if using. I ate this plain, but it would be delicious served over cauliflower rice or cauliflower puree. If you don't care about the carbs it would be great with angel hair pasta, or just with some whole wheat bread to mop up the delicious juice.

FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
• Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.