This is quick, elegant, easy, healthy and delicious. I like to serve it over grits, polenta, or mashed white beans.
To make this #dinnerdoneby9am I roast the tomatoes in the morning, cool, stir in everything else except the parsley, refrigerate all day, then bake just prior to serving.
-6 roma tomatoes, cut into wedges
-3 Tbsp olive oil
-1 tsp dried oregano
-3/4 tsp salt
-1/2 tsp black pepper
-1/4 tsp red pepper flakes
-4 cloves garlic, minced
-1.5 lb peeled shrimp
-1 c feta cheese
-juice of 1 lemon
-chopped fresh parsley
Place tomatoes in a large, greased baking dish. Stir together olive oil through garlic and pour over tomatoes. Roast at 450 for 10 minutes. Stir in shrimp and lemon. Sprinkle with feta. Roast 10-15 more minutes, until shrimp are cooked through. Sprinkle with parsley, and serve.
