“Live, Love, Cook.”
Roasted Tomatoes With Shrimp And Feta
I can’t think of a better way to begin the new year than with a recipe this fantastic. Although I am sure that it will be good any time of the year, it is especially delicious served piping hot on a cold winter evening.
This recipe is posted dozens of times on the Internet so I will credit it to the earliest posting I could locate and that would be Real Simple magazine in September 2004 authored by Cynthia Nicholson.
Ingredients
Instructions
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Heat oven to 450° F. Place the tomatoes in a large mixing bowl and spoon the olive oil and garlic over them.
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Sprinkle with 1/2 teaspoon each salt and pepper and toss until the tomatoes are well coated. Pour the contents of the bowl into a 9" x 13" baking dish and roast on top rack of oven for 20 minutes.
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Remove baking dish from oven and stir in the shrimp and lemon juice. Sprinkle with the Feta and parsley.
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Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.
Serving Size 1.5 cups
Servings 0.06
- Amount Per Serving
- Calories 225kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 195mg65%
- Sodium 462mg20%
- Potassium 695mg20%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.