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Dinner Tonight Quickpost: Roasted Shrimp with Tomatoes and Feta

August 25, 2011

Roasted Shrimp with Tomatoes and Feta

Here is a quick post to help you get a fantastic dinner on the table in oh, about 15 minutes.  It’s not even a recipe really but a method that you can tinker with according to whim or craving. 

For 4 people, you need 1 1/2 to 2 pounds (depending on how hungry you are) of large Wild American Shrimp (preferably with the heads on–shells on at the very least), either a pint of cherry tomatoes, 2 cups of chopped tomatoes, or 1 28-ounce can of plum tomatoes drained and broken up with your hands, 2 cloves of garlic, minced (or more if you like), anywhere from 2 tablespoons to 1/4 cup of extra virgin olive oil (depending on how skinny you want to make it), 1/2 cup of crumbled feta, and fresh basil or parsley.  You could also add dried oregano, red pepper flakes, capers, olives, lemon zest, orange zest, etc. depending on your mood.

Preheat the oven to 400 degrees.  Dump shrimp on a cookie sheet.  Throw on tomatoes and garlic.  Drizzle with olive oil and season with salt and pepper (this is where you would add any additions).  Top with feta.  Roast for 10 minutes.  Give it a look at 5 minutes.  If the shrimp are completely pink, they are ready.  Remove from oven and top with fresh basil or parsley.

Serving suggestions:

You could serve this over grilled bread, pasta, rice, or zucchini ribbons (for you low carb folks–just take a vegetable peeler or mandolin and make long, thin ribbons of zucchini.  Season with salt and pepper and a drizzle of oil and wine vinegar or lemon juice).

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