Thursday, September 13, 2012

Roasted Tomato-and-Feta Shrimp

This recipe is so versatile and can be served as an appetizer, salad, or main dish. The beauty of the fresh ingredients make for a gorgeous presentation. All these are good reasons to make this recipe, but the best reason is because it is delicious!

I think it is awesome and I think you will love it too :)

Buon Appetito!

Roasted Tomato - and - Feta Shrimp
source: Southern Living December 2010
6 servings
prep: 10 minutes
bake: 25-30 minutes
calories per serving: 233
fat grams per serving: 12.3
nutritional info does not include French bread

  • pt. grape tomatoes
  • 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 (31/40 count)
  • 1/2 cup chopped jarred roasted red bell peppers
  • 1/2 cup chopped fresh parsley
  • (4-oz.) package crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • Crusty French bread, sliced
  1. 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.

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