Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel
- 5-6 medium-sized fresh red tomatoes, cut into pieces
- 3 T olive oil
- 2 T minced garlic (or more)
- 1 tsp. dried oregano (preferably dried Greek oregano)
- 1/2 - 1 tsp. ground fennel seed
- fresh ground black pepper to taste
- 1 pound medium-sized raw shrimp, peeled, deveined, and tails pulled off
- 2 T fresh-squeeze lemon juice
- 3/4 cup crumbled Feta cheese (or more)
- 2 T chopped fresh parsley for garnish (optional)
- This recipe is gluten-free
- Produce
- Garlic (2 T)
- Oregano, dried (1 tsp.)
- Parsley, fresh (2 T)
- Red tomatoes, medium-sized fresh (5)
- Seafood
- Shrimp, medium-sized raw (1 pound)
- Cooking & Baking
- Black pepper, fresh ground (1)
- Fennel seed, ground (1/2 tsp.)
- Olive oil (3 T)
- Drinks
- Lemon juice (1 fresh 2 T fresh-squeeze)
- Dairy
- Feta cheese (3/4 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Published September 19, 2011 (1 year ago).
59 people saved this recipe.
