Recipe Redux: Roasted Tomatoes with Shrimp and Feta
Did you know that we have over 500 original recipes in our archive? There are some gems way back there that we really need to revisit. Here’s one that I had never tried, personally, until last night – an easy yet sublime dish of tomatoes and shrimp.
I had just a bit of that feta cheese left, plus some late summer tomatoes on the vine.
We hunted out those last few ripe cherry tomatoes (poking around in the dark on our tomato plant!), sliced up the tomatoes, minced garlic, and stirred it all together with olive oil. The dish roasts quickly in the oven, and then you stir in shrimp and feta cheese. The last of that amazing goat feta went on top.
This would be wonderful served over pasta, or over bread – as we did here. It’s a quick rustic meal for a weeknight, or a good appetizer for a weekend dinner with friends – garlicky, soft with dripping tomato juice, and rich from the shrimp and salty cheese.
Here’s the original post:
Thank you to Stacey, also author of the 17th Street Thrift Stores post, for this post and recipe.
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.
(Images: Stacey and Faith Durand)