Wow! This was amazing! I made it for my boyfriend and he was blown away! The only change I made was to add an extra clove of garlic. I want to try this using scallops next time.
Easy, healthy and light! I made a few additions. I used up what was left in my jar of marinated garlic, probably 1/4 cup and baked that with the tomatoes. Then I added a whole roasted and chopped eggplant, the whole jar of roasted red peppers, lots of oregano, some capers & chopped pepperoncini's, then tossed in the parsley and lemon juice and baked it for another 15. My shrimp were already cooked so I mixed them in for the last 5 min until hot. Then topped with the feta after it was on the plate. It was wonderful!!! Great low cal as is but would be yummy on angel hair or with the crusty bread. Will make again & might add a bit of wine.
Great recipe. My husband loved it. Added sliced black olives. Served with rice. Definitely a keeper.
Didn't have parsley the first time I made it, but did have cilantro -- awesome substitution! Made it again recently, and served with wilted spinach and brown rice...perfect winter-time meal!
This recipe is awesome! And it has sooo much potential for use in other ways! We had the left overs with our New Year's Day traditional dinner and put it on the Kale greens. It was absolutely delicious. I can also see this being used in Grits dishes, to make shrimp and grits with a real pop! Thanks for a great addition to my recipe file!
We will definitely have this again. Easy. It would be a great summer recipe. Served over pasta. Would probably reduce parsley next time.
Excellent dish, would be perfect over pasta.