My BFF’s hubby gave me more cherry tomatoes than I could shake a stick at! So I searched and found this amazing recipe.
Ingredients
- 1 pound jumbo raw shrimp, peeled and deveined (We defrosted frozen shrimp from Kroger)
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, grated or finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon crushed red chili pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 2 pints cherry tomatoes, or 2 14-ounce cans, drained of excess liquid (We used fresh from Bill Brown’s garden)
- 8 ounce block feta cheese, cut into large cubes (We used Athenos tomato and basil feta, crumbled)
- ¼ cup chopped Italian parsley
Directions
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Preheat oven to 425 degrees.
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Toss the shrimp in a bowl with 1 tablespoon of the olive oil, 1 of the garlic cloves, the oregano, chili, black pepper and salt.
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Arrange the tomatoes in a large baking dish. Add the remaining 2 tablespoons olive oil and remaining garlic clove and toss it all around until the tomatoes are coated. Tuck the feta cubes here and there in between the tomatoes.
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Bake 15 minutes. The tomatoes should be bubbling with juice and the cheese softened. Distribute the shrimp evenly over the tomatoes. Return to the oven and bake an additional 5-7 minutes, just until the shrimp are opaque and cooked through.
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Sprinkle the parsley over the shrimp and serve as is…or
Serve With:
- Toasted naan or pita bread
- Cooked pasta or rice
- We served with toasted gluten free bread
