Roasted Tomato with Shrimp and Feta
This is Hump Day Recipe Highlight was recommended by my mom who got it from a friend who got it from her cousin and so on. It is delicious and if your garden is giving you tomatoes – perfect timing!
Editor’s note: please don’t forget the parsley like I did (pictured). It adds a special finish to this delicious recipe.
Ingredients:
5 large tomatoes cut into eighths
3 tablespoons oil (olive, canola, avocado)
2 tablespoons minced garlic
¾ teaspoon (each) salt and pepper
1 ½ pounds large shrimp (uncooked)
½ cup parsley
2 tablespoons lemon juice
1 cup feta cheese crumbled
Directions:
Heat oven to 450 degrees F. Place tomatoes in a large baking dish and spoon oil and garlic over them.
Sprinkle with ¾ teaspoon each of salt and pepper and toss. Roast on top rack of oven for 20 minutes.
Remove the baking dish from oven and stir in the shrimp, parsley and lemon juice. Sprinkle with feta cheese.
Return dish to the oven until shrimp are cooked through (opaque) – about 10 to 15 minutes.
Serve warm with crusty bread and a green salad.
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