I needed a bit of detoxing after the 4 day Thanksgiving food fest we had going on here. We had Thanksgiving on Thursday of course, leftover Thanksgiving hash for breakfast on Friday. We had turkey soup on Saturday and a bit of everything on Sunday. By Monday afternoon our guests were gone so this lighter meal was Monday nights dinner. A much needed, healthy dose of just GOOD food. This dish has shrimp, tomatoes, feta, parsley and lemon juice in it. And my favorite part - it all cooks in one pan. I did make some Quinoa on the side because I knew Hubby would need something else to fill him up. Oh and confession time - I did break out a tiny bit of what remained of the focaccia so I could soak up some of the delicious sauce that was left in the pan.....and I might have had a slice of Dark Chocolate Pumpkin swirled Cheesecake for dessert that night too. But on to the recipe -Enjoy!!
recipe from My Recipes
What you need:
4-5 tomatoes, cut into eighths (I found some beautiful purple heirloom tomatoes on sale at the store - delicious)
3 tablespoons olive oil
3 large garlic cloves, chopped
3/4 teaspoon kosher salt
1 1/2 ponds of medium shrimp, peeled and deveined
1/2 cup parsley, chopped
2 tablespoons lemon juice
1 cup feta
What you do:
Preheat oven to 450°F. Place your cut tomatoes in a baking dish. Drizzle the olive oil and sprinkle the garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and add the shrimp, parsley, and lemon juice. Have your helper sprinkle the Feta over the top.
Place back in oven for another 10 to 15 minutes or until the shrimp are cooked. This dish was so good - we had no leftovers that night.