Shrimp and feta is one of those combinations that I’ve been wanting to try for what seems like forever now, but just never got around to it. So, when my friend Tara raved about this dish after they’d had it for dinner last week, I had to get the recipe and finally give it a try.
This meal couldn’t get any easier. The step that takes the longest amount of time, or the most effort, was peeling the shrimp. This is a great way to use up the last of the tomato plants that are on the vines – and roasting them just intensifies their flavor. Then, to bring feta to the party too? Flavor bomb, people. This dish kind of reminded me of a good shrimp scampi – only more amped up flavor profile.Next time I’ll probably give the shrimp a quick saute in a skillet before adding them to the oven. The texture was just a wee bit mealy on the outside – I think due to the fact that you don’t have that quick burst of intense heat to sear the outside. And that’s all you’d need – less than a minute. Just enough to get them started, then finish off the cooking in the oven.
I served it over pasta, but next time I’ll probably just go with some crusty bread and a salad. This dish will definitely be making more appearances in our kitchen!
Shrimp with Roasted Tomatoes and Feta
5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
kosher salt and black pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
1 tsp chopped fresh oregano (or 1/2 tsp dried)
2 tablespoons lemon juice
1 cup feta cheese, crumbled
crusty bread, for serving
Heat oven to 450 F. Place the tomatoes in a 9×13 baking dish and drizzle with olive oil. Sprinkle with minced garlic, 1 teaspoon each salt and pepper. Toss to combine. 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.
Source: slightly adapted from Real Simple