Roasted Tomato and Shrimp with Feta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 239.4
- Total Fat: 9.1 g
- Cholesterol: 172.3 mg
- Sodium: 1,067.1 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.5 g
- Protein: 30.3 g
View full nutritional breakdown of Roasted Tomato and Shrimp with Feta calories by ingredient
Introduction
This superfast dinner goes great with crusty bread and a salad of baby greens. Takes only minutes! This superfast dinner goes great with crusty bread and a salad of baby greens. Takes only minutes!Number of Servings: 4
Ingredients
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6 plum tomatoes, cut into eighths
2 tablespoons olive oil
2 tablespoons minced garlic
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 lb medium shrimp, peeled and deveined (buy it frozen and prepped, and defrost it in the fridge during the day)
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1/2 t free cup faFeta, crumbled
Directions
Directions
1. Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 10 minutes.
2. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
3. Place back in oven for another 10 minutes or until the shrimp are cooked. Serve warm with crusty bread.
Number of Servings: 4
Recipe submitted by SparkPeople user KARINSKANH.
1. Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 10 minutes.
2. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
3. Place back in oven for another 10 minutes or until the shrimp are cooked. Serve warm with crusty bread.
Number of Servings: 4
Recipe submitted by SparkPeople user KARINSKANH.
Member Ratings For This Recipe
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MSTINA0519
