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!
PrintRoasted Tomatoes with Shrimp and Feta
This recipe for roasted tomatoes with shrimp and feta combines three great tastes in one dish!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Greek
Ingredients
- 5 plum 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
Instructions
- 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 sea 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.
Equipment We Used to Make This Recipe
Buy Now → Notes
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!
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Updated from a previously published Framed Cooks post
Ellen says
This recipe tastes like restaurant quality! Very few things I make taste that way. Excellent!!
Ellen! Thank you so much for these kind words – I’m so glad this recipe worked so well for you! :)
FramedCooks says
Isn't it fabulous when the simple stuff is also so scrumptious? :)
Anonymous says
Found this from "Real Simple", and it is, totally, yet tastes like something that takes hours and skill and complicated ingredients. Of which I have none. Like it has five ingredients? Tomatoes, garlic, EVOO, shrimp, and feta. And you can eyeball everything.
Can I say orgasmic here? I mean, from the standpoint of taste buds, just sitting there waiting for something like this.
FramedCooks says
Thanks Danielle – you're the best! :)
Danielle says
I wanted to let you know that I featured this great recipe on my "What I Bookmarked This Week" post – stop by and see!
FramedCooks says
Mindy: looks DELISH!
Joanne: isn't it so sad when the tomatoes go? TG for bookmarks.
Piano: Thank you! I actually love this shot so much I made a 16×20 print of it…I'm sure I'll never take as good a tomato picture again as long as I live!
Plano Storage Units says
that tomato looks so perfect
Joanne says
Sadly my tomatoes have gone back to being a gazillion dollars a pound…but luckily enough my bookmarking abilities are still intact! This is so saved for next summer.
Mindy says
How funny – I made something almost identical last month. The recipe I was using called for fresh tomatoes, but I had just roasted up a ton from the garden, so I substituted those. Here's the link if ya wanna check it out:
http://rindymae.blogspot.com/2011/09/baked-shrimp-with-feta.html
We had ours over pasta. And I may have eaten an entire half of a baguette all to myself. Deeeeelicious!!!!!