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Roasted Tomatoes with Shrimp & Feta

There was ‘something’ about this Roasted Tomatoes with Shrimp & Feta that grabbed my attention from the moment I saw it.  Which was two days ago, somewhere between 3:30 and 4:00 am, while lying in bed surfing Pinterest on my phone.  This wide awake in the middle of the night thing has become a bit of a habit.  I’ve been told it’s the age, for now I call it my inspirational ‘me’ time.

Roasted Tomatoes with Shrimp & Feta2

That ‘something’ that caught my attention may have been the three key ingredients presently residing in my kitchen.  I had a nice hunk of feta leftover from our Greek Salad and I always keep a bag of frozen shrimp in the freezer for a quick and easy meal option like this.

A quick Google search helped me relocate Roasted Tomatoes with Shrimp & Feta.  There were several variations.  I chose this recipe from Real Simple and served it over a wonderful Seven Herb Pasta.  The tomatoes roasted in garlic and olive oil created a beautiful sauce.  The sharpness of the feta melted into the sauce allowing the shrimp to shine through.  Truly delicious.

Roasted Tomatoes with Shrimp & Feta1

Roasted Tomatoes with Shrimp & Feta
Prep time
Cook time
Total time
Serves: 2
  • 3 plum tomatoes, quartered
  • 2 garlic cloves minced
  • 2 Tbl. olive oil
  • kosher salt and black pepper
  • ½ lb. medium shrimp, peeled and deveined
  • 2 ounces feta cheese
  • 2 Tbl. fresh parsley, chopped
  • 1 tsp. lemon juice
  • cooked pasta or crusty bread for serving
  1. Preheat oven to 450 degrees.
  2. Place tomatoes and garlic in a small baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, stirring once.
  3. Add shrimp, feta, parsley and lemon juice. Stir gently. Bake an additional 10 minutes.
  4. To serve, spoon over cooked pasta or crusty bread.


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