Here is Head Mermaid Diane’s recipe she prepares for as many of her family and friends as possible. Easy, delicious, and showcases our wild Georgia Shrimp to their full advantage!
Roasted Tomatoes with Shrimp and Feta
Makes 6 servings
5-8 large tomatoes cut into eighths ( I buy from Davis Produce
– their “killer tomatoes”)
3 tablespoons of olive oil
2 tablespoons of fresh garlic
1 teaspoon of sea salt
1 tablespoon of fresh ground pepper
2 pounds of medium shrimp ( buy with the heads on and then peel)
1 tall sprig of fresh rosemary
2 tablespoons of fresh lemon juice
1 cup crumbled Feta Cheese
1 package of whole wheat pasta ( any type of noodles are fine) cooked firm and drained.
Preheat oven to 450 F. Place tomatoes in a large baking dish. Pour olive oil and garlic over the tomatoes. Sprinkle salt and pepper and toss. Place a fresh sprig of rosemary on top Roast in the oven for 20 minutes. Remove from oven, take off the rosemary sprig, add shrimp, lemon juice, feta cheese, and toss. Back in the oven for 15 minutes until the shrimp are pink. Remove from oven.
Pour over pasta, add dried fresh rosemary, more fresh ground pepper to taste, and sprinkle more feta cheese on top. Serve hot and be prepared to share this recipe with everyone who enjoys it!