Shrimp and Feta Baked Tomato Skillet

• 12 oz shrimp, peeled and deveined
• 1 lb cherry tomatoes, halved
• 4 oz feta cheese, crumbled
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 lemon, juiced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large skillet, combine cherry tomatoes, olive oil, garlic, oregano, red pepper flakes, salt, and pepper.
3. 3 Arrange shrimp over the tomatoes.
4. 4 Sprinkle feta and Parmesan cheese over the shrimp.
5. 5 Place skillet in the oven and bake for 15-20 minutes, until shrimp are pink and opaque.
6. 6 Remove from oven, squeeze lemon juice over the top, and sprinkle with parsley.
7. 7 Serve directly from the skillet.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Add spinach or kale for extra greens.
• Substitute shrimp with scallops for a richer dish.

Substitutions

• If feta is unavailable, use goat cheese for a similar tang.
• Substitute fresh parsley with basil.

Pairings

• A crisp Sauvignon Blanc complements the dish.
• Serve with lemon wedges for an extra citrus kick.

Nutrition

Tips

• For extra flavor, let the tomatoes marinate in the olive oil and garlic for 30 minutes before baking.
• Use a large oven-safe skillet to ensure even cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Not recommended due to the texture of the shrimp and feta.

Serving Suggestions

• Pair with crusty bread for soaking up the delicious juices.
• Serve with a fresh green salad for a complete meal.

FAQ