roasted tomatoes and shrimp with feta cheese

roasted vegetables consistently have more flavor, texture and a better taste.  for this recipe, i begin with 2 pints of grape tomatoes, and drizzle them with a high quality olive oil and sprinkle with sea salt and freshly ground pepper in a large ceramic casserole dish.  next, they are placed in a preheated oven at 450 degrees and roasted for 15 to 20 minutes.

during that time period, i chop a full jar of roasted red peppers, after rinsing them well. i also prepare my shrimp.  i like to see the large size shrimp in this dish, so i use a whole bag of 26-30 count raw shrimp which have been cleaned with tail on.  i thaw the shrimp just before using and remove the tails.

after the tomatoes have roasted, i add the shrimp and peppers and cook until the shrimp are pink.  this is about 10 to 15 more minutes.  this step helps to continue to roast the tomatoes. 

when ready to serve, toss with 1/2 cup of parsley flakes or fresh chopped parsely, and one 4 ounce package of feta cheese that has been cut into large cubes.  a fresh squeeze of lemon juice is optional, and i did not add to the dish this past week. this is a very tasty dish and a nice break from standard shrimp stir frys.

i served this over rice with a crusty sliced bread.  a small side salad also complements the meal.