Shrimp with Roasted Tomatoes Shaved Garlic and Feta
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Ingredients
  • 1 lb. wild caught shrimp, peeled and deveined with tails kept on. ( It's important not to have any moisture on your shrimp so I like to layer my shrimp between paper towels to soak up any moisture and to insure they are dry with both fresh and frozen.)
  • 2 pints of cherry or grape tomatoes, sliced in half
  • 3 large cloves of fresh garlic, shaved
  • 1 cup of good quality authentic Greek feta, block style
  • olive oil
  • dried oregano
  • red pepper flakes
  • parsley or basil for garnish
Instructions
  1. Heat oven to 400 degrees
  2. In a foil lined rimmed baking pan place your slice tomatoes, shaved garlic and a good drizzle of olive oil making sure to cover and toss tomatoes with it, then sprinkle with salt and pepper and roast until tomatoes burst and juices flow.
  3. While the tomatoes are roasting toss the shrimp into a bowl with salt and pepper, a pinch of red pepper flakes, oregano and a drizzle of olive oil.
  4. Take your roasted tomatoes and place them into your shallow baking dish making sure to get all those garlicky juices with a rubber spatula to help.
  5. Position and nestle your shrimp into the garlicky tomato mixture and juices, place into your 400 degree oven and roast until you start seeing the shrimp turn pink.
  6. Pull it out then crumble the feta all around in medium chunks.
  7. Finish cooking it with a quick minute or two under your broiler to get a little golden on top.
  8. Garnish with chopped parsley or basil.
  9. Enjoy, and don't forget the crusty bread!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/10/shrimp-roasted-tomatoes-shaved-garlic-feta.html