Recipe: Roasted Tomatoes with Shrimp and Feta

[Thanks to Stacey, author of the 17th Street Thrift Stores post above, for this recipe.]

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This recipe can easily accommodate changes. Substitute basil or cilantro for the oregano if you'd like. Chevre can stand in for the feta cheese.

Like thrift store shopping, it depends on mood and availability.

Roasted Tomatoes with Shrimp and Feta

makes 4 servings

5 ripe tomatoes, seeded and cut into eights
3 tablespoons olive oil
2 cloves minced garlic
a few pinches of sea salt
freshly ground pepper
1 1/2 pounds medium shrimp, peeled and deveined
2 teaspoons fresh oregano
1 cup crumbled Feta cheese

Preheat oven to 450° F. Stir together the olive oil, tomatoes, garlic, and salt and pepper and place in a large baking dish or divide among four smaller ones. Place on top rack of oven and roast for 20 minutes. Remove baking dish(es) from oven and stir in the shrimp and oregano. Sprinkle with the Feta. Place back in oven for another 10 to 15 minutes or until shrimp are cooked. Serve warm over pasta or with bread.

Per serving, based on 4 servings. (% daily value)
19.9 g (30.6%)
7.2 g (36%)
0 g
4.2 g (1.4%)
0.4 g (1.7%)
1.6 g
28.7 g (57.3%)
247.7 mg (82.6%)
1381.9 mg (57.6%)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.