Roasted Shrimp with Tomatoes

As part of my weekly menu planning, I have been trying new recipes each week to work through the hundreds of clippings I have from every type of publication - magazines, papers, grocery ads, coupons, and more.

A couple of weeks ago, we tried a dish that was an instant favorite and ever so simple. It was Roasted Shrimp with Tomatoes. I had it for leftovers the second day and served it on toasted french baguette, which was very good - I think I might have to make it as Bruschetta.

2 cans petite diced tomatoes (14.5oz)
2 Tbsp olive oil
2 cloves garlic, minced
1 1/2 # medium shrimp, peeled and deveined
1 tsp dried oregano
4 oz crumbled Feta

Preheat oven to 450F.

Drain the tomatoes, reserving 1/2c of the juice. Combine tomatoes, olive oil, and garlic in a glass baking dish (8" square). Season to taste with salt and pepper. Bake until tomatoes are bubbling, about 15 minutes.

Stir shrimp and oregano into tomatoes. Sprinkle Feta cheese on top. Return to oven and bake until shrimp are cooked through, about 10 minutes (could be less if you are using precooked, could be more if you are using frozen).

I was a little concerned that my husband wouldn't like it because he doesn't normally care for Feta cheese, but he enjoyed the dish. You could either serve it on bread or with rice or with pasta. It really is a simple, versatile, flavor packed dish. As an added benefit, it's reasonably healthy too!

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This recipe shared at Life As Mom Ulitmate Recipe Swap - vegetables.