Roasted Tomatoes With Shrimp And Feta Cheese 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 SHRIMP WITH FETA

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

ROASTED CHERRY TOMATOES WITH SHRIMP AND FETA CHEESE

Steps:

• Preheat oven to 425°F.
• Coat the bottom of a 9x13" rectangular baking dish with olive oil.
• Place the cherry tomatoes, minced garlic, salt, and pepper in the prepared baking dish and mix well. Bake for 15 minutes.
• Add the shrimp and diced red pepper, then bake for 25 minutes more, until the shrimp is fully cooked.
• Remove the baking dish from the oven and add the chopped parsley and crumbled feta cheese. Squeeze the lemon over the dish. Mix well to combine.
• Serve the shrimp with crusty baguette slices, as an appetizer or light main dish.

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.

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.

SHRIMP AND FETA CHEESE PASTA

Steps:

• In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
• 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 pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
• Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

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.

ROASTED SHRIMP WITH FETA (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 400ºF.
• Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat.
• Add the fennel and garlic and sauté for 8 to 10 minutes, until tender.
• Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.
• Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet.
• Simmer over low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp artfully in one layer over the tomato mixture in the skillet.
• Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.
• Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown.
• Squeeze the juice of 1 lemon over the shrimp.
• Serve hot with wedges of lemon.
• *To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.
• Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.