Almost a year ago I added this recipe to my Pinterest food board and now I finally made it – Roasted Tomatoes with Shrimp and Feta. I changed the recipe a bit by making it with roasted mixed vegetables instead of just roasted tomatoes. The added red pepper was a really nice flavor and texture in the mix.
I added 1 red pepper and 1 large zucchini. I also used dried basil instead of parsley because I couldn’t find any in the grocery store. Any veggies that you have around the house would be a good addition- next time I’ll try asparagus or spinach.
Stir-in shrimp, seasoning and lemon, then sprinkle feta
The day before spring and a major snow storm hits Montreal. Typical, I know, but disappointing nonetheless. With it being a snow day from work it was one of those days where I had to cook whatever I had left in the fridge. Luckily I always keep a bag of frozen raw shrimp in the fridge for unable-to-shop occasions like this. Combined with a bag of Brussels sprouts from Costco and I have a meal- honey sesame shrimp and brussels sprout stir-fry. (My sprouts took about 10min until they were browned.) The touch of sesame oil at the end adds the perfect flavour, and for a finishing touch drizzle sriracha on top if you’re like me and love spice.
8 ounces snow peas, trimmed and halved on the diagonal
3 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta
1/4 cup thinly sliced fresh mint leaves
salt and pepper
1. In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
2. Add oil, lemon juice, garlic, and 1/4 cup reserved pasta water to pasta mixture. Season with salt and pepper, and toss. Mix in feta and mint- use more pasta water as needed. Serve.