Roasted Tomatoes with Shrimp and Feta

Caroline made this incredible dish for me a few weeks ago and I'm still thinking about it. She served it over orechiette, I tried the fusilli and made a chicken version for teenager. It was a huge hit with the family and was even better eaten at work the next day!

Serves 6| Hands-On Time: 15m| Total Time: 40m

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

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.

By Cynthia Nicholson , September, 2004
http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-tomatoes-shrimp-feta-10000000780294/index.html