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Roasted Tomatoes With Shrimp and Feta


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  • 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
  • 2 tablespoons lemon juice
  • 1 cup Feta, crumbled
  • crusty bread, for serving



Step 1

1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.

2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.

3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.

4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

By Cynthia Nicholson , September, 2004

See Nutritional Information for this recipe »

Nutritional Information
· Per Serving

· Calories 292Calories From Fat 133

· Fat 15g

· Sat Fat 5g

· Cholesterol 195mg

· Sodium 697mg

· Protein 28g

· Carbohydrate 10g

· Sugar 5g

· Fiber 2g

· Iron 4mg

· Calcium 206mg

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