Roasted Shrimp with Tomatoes & Feta

On the heels of tonight’s sad discovery that our tomato plant has also succumbed to late blight, I am wary to share this recipe with you. But then again, it was too quick and delicious not to. You’ll probably have to make it with conventional (versus organic) tomatoes if you are in the Northeast. (The tomatoes I used, above, were from Trader Joe's.) Even then, the price of tomatoes may preclude you from making this meal this summer, so tuck it away for next season if you’d prefer.

Roasted Shrimp with Tomatoes and Feta

This dinner is super quick to assemble and then pop in the oven to do it’s thing, but I must admit that it is not kid-approved at our house, since neither of my children will touch shrimp. If you have the same pickiness over at your place, just whip it up for you and your lucky spouse.

Preheat oven to 350 degrees. In a roasting pan, combine:

Olive oil
2 pints cherry tomatoes, red or multi-colored/heirloom
1 red and 1 yellow pepper, roughly chopped
Garlic, chopped (I put about 4 cloves in)
Zest and juice of 1 lemon
1 tub of Feta
1 handful of shredded parmesan
1-2 lbs of frozen peeled shrimp (still frozen)

As you'll see in the photos above, I simply chopped the garlic and bell peppers, zested and juiced a lemon, tossed in the washed tomatoes, drizzled everything with olive oil and then stirred in the Feta, parmesan and frozen shrimp before popping it in the oven. So easy!! My kind of meal.

Normally shrimp cook very quickly, but because the shrimp are frozen, you've gained quite a bit of cook time....enough time for the garlic, tomatoes and peppers to roast and the flavors to meld. I did stir the whole thing two times during cooking because you want to make sure it's cooking evenly. Once the shrimp are pink (and your kitchen smells amazing), take it out and....

dinner is ready! Serve over brown rice, or with a loaf of crusty bread…the olive oil, melted Feta, parmesan, and liquid from the tomatoes and shrimp create this heavenly dipping sauce.