Greek-style Wild Caught Shrimp with Tomatoes and Feta
A heart-healthy dish that's big on flavor and lean protein, but skips the saturated fats.
Servings: 4 people
Ingredients
- 1 tbsp extra-virgin olive oil
- 3 large shallots sliced
- 4 cloves garlic minced
- salt & pepper
- 2 lbs ripe cherry tomatoes
- 1/2 tsp crushed red pepper flakes
- 1.5 lbs wild-caught large shrimp peeled & deveined
- 2 oz feta cheese
- 1/2 tsp dried oregano
- freshly chopped mint and basil Pre-heat oven to 400 degrees.
Instructions
- Pre-heat oven to 400 degrees.
- Place tomatoes, shallots and garlic on a large sheet pan. Drizzle with olive oil and season with salt & pepper, and crushed red pepper flakes, then toss to coat.
- Roast tomatoes, shallots and garlic until tomatoes have burst and shallots being to brown. About 15-20 minutes.
- Put shrimp in a mixing bowl. Add olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
- Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with basil and serve.
Notes
Adapted from NYTCooking