I made this dish Sunday night and thought you might like to have the recipe as well as a semi-drool worthy picture of said dish. It is easy as pie and tasty to boot. Make it now.
Roasted Tomatoes with Shrimp and Feta
makes 4 servings
5 ripe tomatoes, seeded and diced into little chunks- the chunk size depends on your affinity for tomatoes.. mine happened to be on the smaller side. (you can also use a can or two of diced tomatoes. just make sure to drain well first.)
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
couple pinches of red pepper flakes.
Preheat oven to 450°F. Stir together the olive oil, tomatoes, garlic, red pepper flakes, salt, and pepper and place in a large baking dish. Place on top rack of oven and roast for 20 minutes. Remove baking dish 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. I decided to have bread this go 'round so it could suck up all that delicious juice.