Options

Format:
Include:
PRINT
Photo: Beth Dreiling Hontzas; Styling: Amy Burke Photo by: Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Roasted Tomato-and-Feta Shrimp

Southern Living DECEMBER 2010

  • Yield: Makes 6 servings
  • Total:35 Minutes

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

Preparation

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.

advertisement

Go to full version of

Roasted Tomato-and-Feta Shrimp recipe

advertisement