Juicy roasted shrimp and blistered tomatoes with creamy feta, black olives, fresh basil, and a zesty herb olive oil drizzle
Ingredients
Main Dish:
6 oz shrimp, peeled and deveined
½ cup cherry or grape tomatoes
2 Tbsp crumbled feta cheese
1 Tbsp butter (for roasting)
1 Tbsp black olives, sliced
Salt and pepper, to taste
Herb Olive Oil Drizzle:
1 Tbsp olive oil
½ tsp lemon juice
1 Tbsp fresh basil, finely chopped
½ tsp dried oregano
½ clove garlic, minced
Salt and pepper, to taste
Macronutrients
Protein: 30g
Fat: 30g
Carbs: 5g
Preparation
Cook the shrimp: Preheat the oven to 400°F (200°C). Toss shrimp and tomatoes with melted butter, salt, and pepper. Spread on a small baking sheet or dish.
Prepare Olive Oil Drizzle: Roast for 12–15 minutes, until shrimp are pink and cooked through, and tomatoes are blistered and soft. While roasting, whisk together olive oil, lemon juice, chopped basil, oregano, garlic, and a pinch of salt and pepper in a small bowl.
Serve: Plate the roasted shrimp and tomatoes. Top with crumbled feta and sliced black olives. Drizzle with the herb olive oil sauce. Garnish with extra basil if desired. Serve warm.
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