Roasted Tomato and Feta Shrimp:
- 2 pints grape tomatoes, halfed
- 3 garlic cloves, sliced
- 3 tbsp olive oil
- 1/2 tsp pepper
- 1 1/2 pound peeled and deveined raw shrimp, halved
- 1/2 cup jarred roasted red peppers, chopped
- 1/2 cup chopped fresh parsley
- 4 ounces crumbled feta cheese
- 4 tbsp lemon juice
- arugula (optional)
- French bread (optional)
Preheat your oven to 450 degrees. Place tomatoes, garlic, olive oil and pepper in a 13 by 9 glass dish and toss to coat. Bake for about 15 minutes, until tomatoes are semi roasted.
Stir in shrimp and peppers and bake for another 10 to 15 minutes until shrimp turn pink.
Toss with parsley, lemon juice and feta cheese. I had some goat cheese on hand, so I threw that in as well, but it's a soft cheese, so it melted right away.
You can serve this over a small portion of pasta noodles, with a side of french bread, or over arugala lettuce like I did. I added a bit more fresh squeeze lemon over mine once I toss it all together.
This was SO good! Such a tasty, filling, relatively low calorie meal! Bon Appetit!