April 13, 2010
Roasted Tomatoes with Shrimp, Feta and Asparagus
Like a lot of people, I frequently decide what I'm going to cook for dinner based on what ingredients I need to use up. After a few days away at AWP in Denver, I had some aging feta cheese and a big bag of frozen shrimp. I found this awesome recipe at The Kitchn and decided to adapt it to my needs. I added asparagus, just to make it a little bit more filling.
Roasted Tomatoes with Shrimp, Feta and Asparagus (adapted from The Kitchn)
total time: 40 min
hands on time: 5 min
2 large tomatoes, cut into eights
pinch of kosher salt
pinch of pepper
1/2 a bunch of asparagus, chopped roughly
1/2-3/4 bag of frozen shrimp (probably almost a pound)
herbs of your choosing
2 tbsps garlic
1 cup crumbled feta
2-3 glugs of olive oil
1. Preheat oven to 450.
2. Chop the tomatoes, mix with garlic, salt, pepper and olive oil in a baking dish. Roast for 20 minutes.
3. Meanwhile, chop the asparagus and defrost the shrimp.
4. After 20 min, stir in the shrimp and asparagus, as well as whatever herbs you'd like to add. I added freeze-dried basil because my kitchen herb terrarium hasn't quite taken off yet. Sprinkle feta on top.
5. Roast for another 10-15 minutes.
I served this over crusty toasted bread with a small arugula salad. It tasted great and looked pretty, too! I'm always a fan of tasty recipes that have very little hands-on time; during the 35 minutes the dish was in the the oven, I graded papers and did dishes.
I'm thinking you could easily substitute fresh shrimp for frozen, or canned tomatoes for fresh in this recipe. I'm a big fan of keeping frozen shrimp around: it usually costs about $10 for a bag, and I can usually make 2-4 meals out of one bag. It cooks quickly and tastes good over rice or pasta, perfect for a fast, healthy meal on a weeknight.