There’s nothing we love more than a great one-pot or one-pan dish that results in a fabulous meal without the mess, or major effort. Our new go-to? This Lemon Roasted Tomatoes, Shrimp and Feta one pan dish recipe that can easily be made in a cast iron skillet, or whatever pot or pan you have available, to be honest.
This rustic appetizer can be served right out of the skillet with crostini on the side. Or, make this a main course by serving over hot cooked pasta, rice or another grain. Keep reading for how to make it!
LEMON ROASTED TOMATOES, SHRIMP & FETA
PREP TIME: 10 minutes | SKILL LEVEL: Beginner
What You Need:
3 tbsp (45 mL) ReaLemon* Flavour Infusions – Garlic
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) capers
1 tsp (5 mL) dried oregano leaves
½ tsp (2 mL) each salt and black pepper
1 pint cherry tomatoes, halved
½ cup (125 mL) red onion, very thinly sliced
1 pkg (400 g) raw peeled large shrimp, thawed if frozen
½ cup (125 mL) crumbled feta cheese
Chopped fresh parsley
Crostini or crusty bread
What To Do:
Preheat oven to 400°F (200°C).
Stir ReaLemon Flavour Infusions – Garlic with olive oil, capers, oregano, salt and pepper in a large bowl. Gently toss with tomatoes and onions.
Transfer tomato-onion mixture to a large cast iron or ovenproof skillet. Roast for 15 minutes.
Add shrimp, stirring gently to coat in pan juices. Roast for 5 minutes or until shrimp are pink. Sprinkle feta and parsley over skillet. Spoon over crostini to serve.
Makes 8 appetizer servings or 4 main course servings.
Add 2 tbsp (30 mL) slivered Kalamata olives instead of capers if desired.
Serve & Enjoy!
(Please note that this post has been sponsored by ReaLemon* Flavour Infusions, click HERE for more great recipes to try with ReaLemon*!)