one pan baked tomato feta shrimp
It's all Greek to me...because this is Greek inspired...
Ingredients
- 4 cups cherry tomatoes
- 1/3 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 tbsp fig jam (or honey)
- 6 cloves garlic, peeled
- 3 tbsp fresh oregano, chopped
- 1/2 tsp cinnamon
- 1 lb colossal shrimp, peeled and deveined
- 2 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1/2 cup feta cheese, cubed or crumbled
- fresh herbs and crusty bread, to serve
Instructions
- Preheat oven to 425 degrees. Lightly grease a 9 x 13 inch casserole dish.
- In the dish, combine the tomatoes, garlic cloves, olive oil, white balsamic vinegar, fig jam, 2 tablespoons of the oregano, cinnamon, and a big pinch of salt and pepper. Roast for 20 minutes until starting to burst, stirring halfway through roasting time.
- Pat the shrimp very dry and add to a large bowl. Toss with 1 tablespoon olive oil, the remaining 1 tablespoon oregano, the smoked paprika, red pepper flakes, and a big pinch of salt and pepper.
- Remove the tomatoes from the oven. Arrange the shrimp in the sauce, then sprinkle with feta cheese. Roast 10-12 minutes longer until the shrimp are opaque.
- Serve warm with crusty bread and fresh herbs, as desired.