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Roasted Tomato-and-Feta Shrimp

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 35 mins
Yield Makes 6 servings

Ingredients

  • 2 pt. grape tomatoes
  • 3 garlic cloves, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 1/2 pounds peeled and deveined, medium-size raw shrimp (3 1/40 count)
  • 1/2 cup chopped jarred roasted red bell peppers
  • 1/2 cup chopped fresh parsley
  • 1 (4-oz.) package crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • Crusty French bread, sliced

How to Make It

  1. Preheat oven to 450°. Place tomatoes and next 4 ingredients in a 13- x 9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty French bread.