My beach friend Milt (decorated veteran and quite the gourmand) told me about a similar dish to this years ago. I remembered tomatoes, shrimp and feta but specifics are long ago lost. I was finally able to grow tomatoes this year (the barest of silver lining to the ash borer killing 13 trees in my yard and having to get them all cut down) and I was blessed with an abundance of cherry tomatoes. Raw, tail-on shrimp are a freezer staple so I was a block of feta away from dinner. “One pan dinners” are the new “one pot dinners” (there is nothing new under the sun) but my main issue is that things cook at different speeds. This dinner cooks from start to finish in under ten minutes but does require you to add as you go. If you add your shrimp and tomatoes at the same time the shrimp will get overcooked and rubbery. I served this over jasmine rice because I had it on hand, but it would be delicious on pappardelle or egg noodles, and I plan to serve it as an app with crusty bread very soon (best right out of the oven so I’ll serve it when I’m hosting).
Blistered Tomatoes with Shrimp and Feta
3 tbsp. olive oil
2 pints cherry tomatoes
1 tsp salt, divided, and more to taste
1/2 tsp. pepper, divided
1 1/2 lb. raw shrimp, peeled and tails removed
1/2 c. sliced red onion
5 garlic cloves, minced or pressed
4-6 oz. feta, crumbled or chopped from a block
1/4 c. minced fresh parsley
- Heat broiler to high and place rack in top of oven. Place olive oil on sheet pan and add tomatoes. Toss to coat.
- Broil until softened and beginning to burst (but not blackened).
- Sprinkle tomatoes with 1/2 tsp. of salt and 1/4 tsp. pepper.
- Sprinkle shrimp with remaining salt and pepper and add to pan. Add onions and garlic to pan and stir to coat.
- Return to oven and broil two to three minutes or until shrimp is pink.
- Remove from oven and add feta. Return to oven and broil until tomatoes and feta are beginning to blacken.
- Remove and sprinkle with parsley. Serve over rice, with crusty bread, or over pasta.