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Thread: A Good Use For Winter Tomatoes

  1. #1
    Lou Decruss Guest

    Default A Good Use For Winter Tomatoes

    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



  2. #2
    ChattyCathy Guest

    Default Re: 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

  3. #3
    Lou Decruss Guest

    Default Re: A Good Use For Winter Tomatoes

    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

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