Thursday, April 11, 2013

Quick and easy dinner

Hi everyone.  Life has been a bit, um, chaotic over the last few job, lots of travel, and just life.  But what's a couple of months among friends...

I made this for dinner last night, and it was super easy and delicious so I thought I'd share.  This is the first recipe I pinned to my 'Recipes to Try' board on Pinterest, and I'm finally getting around to trying it.  Standing in Wegmans on Sunday evening, desperate for something new and easy, I scrolled through the board on my iPhone and decided to give it a shot.  This will definitely become a go-to in our house from now on.

The most complicated part of this recipe was chopping the garlic.  And if you buy it already done in the little jar, then it's even simpler.  I cut the recipe down a bit - only used 4 tomatoes and 1 lb of shrimp - because I didn't want too many leftovers.  I did get the crusty bread as suggested, which was a great addition.  You could also serve this over pasta.  I had planned to throw in some asparagus to roast with the shrimp...but completely forgot until we had just about finished eating.  Oh time!  M went back for seconds - always a good sign :)

Roasted Tomatoes with Shrimp and Feta
Serves 6 | Hands-On Time: 15m | Total Time: 40m

  • 5 large tomatoes, cut into eighths
  • 3 tablespoons olive oil
  • 2 tablespoons minced garlic
  • salt and black pepper
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 cup Feta, crumbled
  • crusty bread, for serving

  1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
  2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
  3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
  4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Hope y'all enjoy it as much as we did!  

Original recipe from Real Simple.

1 comment: