Roasted Tomatoes With Shrimp And Feta Cheese Recipes

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ROASTED TOMATOES AND SHRIMP WITH FETA



Roasted Tomatoes and Shrimp with Feta image

Make this Easy Roasted Tomatoes and Shrimp while you can still get fresh garden tomatoes!

Provided by Kalyn Denny

Categories     Oven Dinners

Time 50m

Number Of Ingredients 10

6 medium-sized fresh red tomatoes, cut into pieces
3 T olive oil
2 T minced garlic
1 tsp. dried oregano (see notes)
1 tsp. ground fennel seed (more or less to taste)
fresh ground black pepper to taste
1 pound raw shrimp, peeled, deveined, and tails pulled off (see notes)
2 T fresh-squeeze lemon juice (more or less to taste)
3/4 cup crumbled Feta cheese
2 T chopped fresh parsley for garnish (optional)

Steps:

  • Thaw shrimp overnight in the refrigerator if frozen.
  • Preheat oven to 350F/180C and spray a casserole dish with non-stick spray.
  • Dice tomatoes into pieces about an inch square and put them in the bottom of a heavy casserole dish, large enough to fit the tomatoes in one layer.
  • Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, ground fennel seed, and fresh ground black pepper.
  • Put tomatoes in the oven and roast for 30 minutes.
  • While tomatoes are cooking, crumble the Feta cheese, squeeze lemon juice, and clean shrimp as needed. (I used frozen shrimp which came already peeled and deveined, but we did pull the tails off and clean a few of them a little better.) Chop parsley if using.
  • When tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta, and put the dish back in the oven to cook the shrimp for 8-10 minutes. Watch them carefully so the shrimp doesn't overcook. They're done as soon as the shrimp turn pink and are barely firm. (Take one out of the dish and test when you think they're starting to get done.
  • Sprinkle the dish with chopped fresh parsley if using. I ate this plain, but it would be delicious served over cauliflower rice or cauliflower puree. If you don't care about the carbs it would be great with angel hair pasta, or just with some whole wheat bread to mop up the delicious juice.

Nutrition Facts : Calories 290 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 913 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

ROASTED TOMATOES WITH SHRIMP AND FETA



Roasted Tomatoes With Shrimp and Feta image

This is a great recipe to use up ripe, end of summer, tomatoes and it just could not be easier. I found this in Real Simple magazine and didn't change much except to up the amount of garlic, use less if you wish.

Provided by Hey Jude

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

5 large tomatoes, cut into eighths
3 tablespoons olive oil
5 cloves garlic, minced
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 1/2 lbs medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 cup feta cheese, crumbled

Steps:

  • Preheat oven to 450°.
  • Place the tomatoes in a large baking dish and spoon the olive oil and garlic over; sprinkle with the salt and pepper and toss.
  • Place on top rack of oven and roast for 20 minutes; remove baking dish from oven and stir in shrimp, parsley and lemon juice; sprinkle with the feta.
  • Place back in oven for another 10 to 15 minutes, or till the shrimp are cooked.
  • Serve warm with crusty bread.

Nutrition Facts : Calories 280.9, Fat 14.4, SaturatedFat 5.1, Cholesterol 195.1, Sodium 676.4, Carbohydrate 9.7, Fiber 2.1, Sugar 5.2, Protein 28.3

FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP



Fire Roasted Tomato and Feta Pasta with Shrimp image

Linguine pasta and sauteed shrimp are bathed in a basil-flavored fire roasted tomato sauce and sprinkled with feta cheese.

Provided by Amy

Categories     Seafood     Shellfish     Shrimp

Time 27m

Yield 2

Number Of Ingredients 8

½ pound linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
12 medium shrimp, peeled and deveined
1 (14.5 ounce) can fire roasted tomatoes
1 tablespoon chopped fresh basil
salt and pepper to taste
½ cup crumbled feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
  • Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g

BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
  • Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams

SHRIMP WITH TOMATOES & FETA



Shrimp with Tomatoes & Feta image

Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves, minced
6 plum tomatoes, chopped
1/2 cup white wine or chicken broth
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sweet paprika
2 pounds uncooked large shrimp, peeled and deveined
2/3 cup crumbled feta cheese
2 teaspoons minced fresh mint
Hot cooked rice

Steps:

  • In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.

Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 502mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

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