Roasted Tomatoes with Shrimp and Feta (Tested)

Serves     6-8


5 large tomatoes, cut into eighths
3 tbsp. olive oil
2 tbsp. minced garlic
¾ tsp. kosher salt
¾ tsp. pepper
1 ½ pounds medium shrimp (20-24 size) peeled and deveined
½ cup chopped fresh parsley
2 tbsp. lemon juice
1 cup feta cheese, crumbled
crusty bread, for serving


Heat oven to 450 degrees. Place tomatoes in a large baking dish and spoon olive oil and garlic over them. Sprinkle with ¾ tsp. each salt and pepper and toss. Roast on top rack of oven for 20 minutes.

Remove baking dish from oven and stir in shrimp, parsley and lemon juice. Sprinkle with feta. Return dish to oven until the shrimp are cooked through, 10-15 minutes. Serve warm with crusty bread.

Notes and Instructions

Recipe contributed by Angie Allen, Collierville, TN

Photo credit with permission from Kevin Lynch,