Roasted Tomato and Shrimp with Feta | Marlene Maurer – Lakewood, Colo.
4 c. thinly sliced fennel bulb
1 c. red bell pepper strips
1 tbsp. extra virgin olive oil, divided
1/2 tsp. salt, divided
3 medium Brandywine tomatoes, peeled and each cut into 3/4-inch-thick wedges
6 garlic cloves, minced
1 1/2 pounds peeled and deveined medium shrimp
1/2 c. crumbled feta cheese
1 tbsp. chopped fresh basil
Combine fennel and bell pepper on a baking sheet coated with cooking spray.
Drizzle vegetable mixture with 1 1/2 tsp. olive oil; sprinkle with 1/4 tsp. salt.
Toss to coat and broil 10 minutes.
Add tomatoes to pan, toss gently and broil 10 minutes.
Combine remaining 1 1/2 tsp. oil, garlic and shrimp in a bowl and toss to coat.
Add shrimp mixture to pan and broil an additional 6 minutes or until shrimp are done and vegetables are charred and tender.
Transfer shrimp mixture to a large bowl.
Add remaining 1/4 tsp. salt and toss gently.
Sprinkle mixture with cheese and basil.
Livestock Marketing Association’s Cattle Marketing Hall of Fame Class of 2022 included Jim Santomaso who, with his wife, Becky, owns Sterling (Colorado)Livestock Commission. Santomaso and Robert (Bob) Rodenberger, Col. Ralph Wills Wade, and the late…
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User