Thread: A Good Use For Winter Tomatoes

Lou Decruss wrote:
> I make this a lot and decided it was time to type it up so I didn't
> have to look for it when I do. So I figured I should share it. I made
> it last month with the typical winter quality plum tomatoes and it
> came out better than with nice juicy summer tomatoes. We're having
> company tomorrow and this will be the appetizer. I haven't planned
> the rest of the meal yet. Any ideas for a follow up? I'm jonsin for
> gorgonzola burgers but I'm not sure if that's too casual.
>
> Lou
>
> Roasted Tomatoes With Shrimp And Feta
>
> 5 large tomatoes, cut into eights
> 3 tb. olive oil
> 2 tb. minced garlic
> 3/4 tsp. kosher salt
> 3/4 tsp. fresh ground black pepper
> 1 1/2 lbs. medium shrimp, peeled-deveined
> 1/2 cup chopped fresh parsley
> 2 tb. lemon juice
> 1 cup crumbled feta
>
> Preheat oven to 450F
>
> Shake excess liquid from tomatoes and place in large baking dish.
>
> Spoon olive oil and garlic all over. Sprinkle with salt and pepper.
> Toss to coat.
>
> Place in oven for 20-25 minutes.
>
> Stir in shrimp, parsley, and lemon juice.
>
> Serve with crusty bread or crudities
>
>
One question: did you boil the shrimp?

--
Cheers
Chatty Cathy

Food is an important part of a balanced diet. - Fran Lebowitz

On Fri, 29 Feb 2008 22:35:48 +0200, ChattyCathy
<[email protected]> wrote:


>>
>One question: did you boil the shrimp?

OMG!!! Am I a total idiot!!!

I'll add the last step and repost it. I'm soooo sorry.

Lou