I woke up in a panic the other day when I realized that summer is quickly fading and I’ve yet to make Gazpacho. Or Pesto. Or Herbed Fish. Or anything with zucchini or Peach Cobbler* or Tomato Bruschetta. Or tweak that Watermelon Agua Fresca everyone was so excited about. Arg!
Where did it go?! All I know is this girl has got to get going before it’s all gone.
Fortunately, I did manage to squeeze in this delectable and too-easy-to-pass-up Roasted Tomatoes with Feta and Shrimp. I’ve been making this one for years, only when tomatoes are at their most ripe. I bet it would be good at other times as well, since roasting usually renders otherwise inedible tomatoes edible. Don’t have any shrimp? Just leave it out and you have one delicious side dish.
Serves 4. Adapted from Real Simple magazine.
- 1 lb. shrimp, peeled and deveined
- 8 medium tomatoes, quartered
- 1 cup feta, crumbled
- juice of one lemon
- 1/4 cup parsley, chopped
- 6 garlic cloves, minced
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 3 Tbsp. olive oil
- a dash crushed red pepper
1. Preheat oven to 450°.
2. In a large baking dish, arrange the quartered tomatoes, garlic, then olive oil. Bake for twenty minutes.
3. Remove pan from oven and stir in shrimp, parsley, salt, pepper, crushed red pepper and lemon juice. Crumble feta on top.
4. Return to oven for another 10-15 minutes until shrimp are cooked through.
5. Serve with crusty bread or on couscous.
*Next up: peach cobbler. I remedied that problem when I made one for our Great Gatsby book club party. As for the rest of the list, I’m workin’ on it. There’s still September and another probable cooking with Barb night.