This recipe for roasted tomatoes with shrimp and feta combines three great tastes in one dish! It’s an easy supper full of rich cheese flavor that is equally perfect for a weeknight dinner or a dinner party.
Before I get into the deliciousness that is this recipe for roasted tomatoes with shrimp and feta, I have to say this: Ah, Fall. The days are shorter, the air is crisp and clean-smelling. We’ve used the fireplace for the first time, and I’ve gotten out all my cozy sweaters. It’s the perfect time to have an warm and easy supper that is rich with the flavors of sweet tomatoes and tangy feta and tender shrimp. Ready for one of my favorite seafood suppers? Let’s make it!
Now, by this time I have put most of my recipes that call for regular sized tomatoes away, because once the local tomatoes are gone and the flown-in from wherever tomatoes arrive, all the good tomato flavor is gone. Sob. I do love fall, but I always get a pang when I realize that the tomatoes and basil are over for another year.
However, you CAN get some great tomatoes flavor out of those non-local wintertime tomatoes by roasting them – for some reason, roasting them magically brings back that rich tomato taste – so that is exactly what is going to happen with this recipe.
There is also another flavor sensation that you can add if you want to (sometimes I do and sometimes I don’t, depending on how the mood strikes me) and that is adding a little bit of ouzo.
The last time I made this was shortly after an international dinner my extended family had that centered on all things Greek, and I had a bottle of ouzo left over. Ouzo is an anise-flavored liqueur that adds a teeny bit of licorice flavor. It’s up to you!
With or without the ouzo, you start by roasting up those tomatoes with a little olive oil and garlic until they are nice and roasted. Then add in the shrimp and a few other things, cover it all with feta cheese and pop it back in the oven.
While we like to have it with some bread on the side to sop up the gorgeous garlicky sauce, it’s also pretty dang great spooned over linguine too. So if you (like me) are not over the tomatoes yet…roasted tomatoes with shrimp and feta!Print
- 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
- 2 tablespoon ouzo (optional, see note)
- 1 cup Feta, crumbled
- crusty bread, for serving
- Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
- Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
- Remove baking dish from oven and stir in the shrimp, parsley, lemon juice and ouzo. Sprinkle with the Feta.
- Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.
Ouzo is an anise-flavored aperitif liquor that adds a hint of licorice flavor to this dish. Sometimes I use it and sometimes I don’t – it’s up to you!
Updated from a previously published Framed Cooks post