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Roasted Tomatoes with Shrimp and Feta

Photo: Christopher Baker
Prep time 15 mins
Other time 35 mins
Yield Makes 6 servings

Ingredients

  • 5 large tomatoes, cut into eighths
  • 3 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 pound medium shrimp, peeled and deveined
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 cup Feta, crumbled

Nutrition Information

  • calcium 211 mg
  • calories 281
  • caloriesfromfat 0 %
  • carbohydrate 10 g
  • cholesterol 195 mg
  • fat 14 g
  • fiber 2 g
  • iron 4 mg
  • protein 28 mg
  • satfat 5 g
  • sodium 749 mg

How to Make It

  1. Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta. Place back in oven for another 10 to 15 minutes or until the shrimp are cooked. Serve warm with crusty bread.