Roasted Tomatoes with Shrimp and Feta

This weekend I had some friends over and made this delicious one-dish meal to enjoy for dinner. I served it with crusty french bread for dipping in the sauce as the recipe suggests, but the leftovers were equally as good served over rice the next day. This was really easy to make and my guests all said they loved it!

Ingredients

• 5 large tomatoes, cut into eighths
• 3 tablespoons olive oil
• 2 tablespoons minced garlic *
• kosher 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

* I went a little bit heavier on the garlic, lemon, and parsley and was pleased with my executive decision to do so
** I used white truffle salt from the farmers market

Directions

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.

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