Roasted Tomatoes with Shrimp & Feta

One of my mothers many talents is being able to take a few simple ingredients and turn it into a gourmet masterpiece. Unfortunately, that gene missed me by a hair but I did pick up a few things from sitting in the kitchen chatting with her for hours while she cooked.

Over the past few years I have been expanding my very small culinary ability into something that my mother is truly proud of. Some recipes I have made up completely on my own and some are her best comfort foods she prepared for the two of us while it was snowing outside and we had a nice glass of vino in hand and a side of crusty bread.

This recipe is hers. It is one of my favorite comfort dishes. What is so nice about it is that it is light but hearty, full of flavor but healthy, and so simple I can make it!

Roasted Tomatoes with Shrimp & Feta

5 Tomatoes
1 lbs Shrimp
4 Cloves of Garlic
1 Cup Crumbled Feta Cheese
Juice of one Lemon
3 tbs Olive Oil
1/4 Cup Dried Parsley 
1 Cup Fresh Parsley
Salt/Pepper to taste

How To Cook:
Preheat the oven to 450┬║

Cut each tomato into 8 wedges and place in a cooking dish (cutting it in half from top to bottom then slicing each half into 4 pieces)

Mince garlic. I found that if you get the cutting board wet (or mince on the tomatoes juice that's left) the garlic is easier to mince. It keeps it from getting pushed all over the board.

Put the garlic in the baking dish and add the olive oil, salt, and pepper then toss.

Cook on the top rack for 20 minutes.

If you have frozen shrimp - thaw at this time under hot water. De-vain and peel shrimp.

After 20 minutes take the roasted tomatoes out of the oven and add the shrimp, parsley, and feta. Stir all together.

Put back in the oven and cook for another 10 minutes until the shrimp are nice and pink.

21 Day Fix
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