Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total Time
35 Mins
Yield
Makes 6 servings

How to Make It

Preheat oven to 450°. Place tomatoes and next 4 ingredients in a 13- x 9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty French bread.

Ratings & Reviews

CindySantiago's Review

Margorita
April 17, 2013
Wow! This was amazing! I made it for my boyfriend and he was blown away! The only change I made was to add an extra clove of garlic. I want to try this using scallops next time.

kyralwa's Review

WilsonChatt
March 01, 2012
N/A

Margorita's Review

Mamameeah
July 16, 2011
Easy, healthy and light! I made a few additions. I used up what was left in my jar of marinated garlic, probably 1/4 cup and baked that with the tomatoes. Then I added a whole roasted and chopped eggplant, the whole jar of roasted red peppers, lots of oregano, some capers & chopped pepperoncini's, then tossed in the parsley and lemon juice and baked it for another 15. My shrimp were already cooked so I mixed them in for the last 5 min until hot. Then topped with the feta after it was on the plate. It was wonderful!!! Great low cal as is but would be yummy on angel hair or with the crusty bread. Will make again & might add a bit of wine.

okgirl55's Review

kyralwa
April 25, 2011
Great recipe. My husband loved it. Added sliced black olives. Served with rice. Definitely a keeper.

WilsonChatt's Review

cgarrettga
January 22, 2011
Didn't have parsley the first time I made it, but did have cilantro -- awesome substitution! Made it again recently, and served with wilted spinach and brown rice...perfect winter-time meal!

Mamameeah's Review

aprilc
January 01, 2011
This recipe is awesome! And it has sooo much potential for use in other ways! We had the left overs with our New Year's Day traditional dinner and put it on the Kale greens. It was absolutely delicious. I can also see this being used in Grits dishes, to make shrimp and grits with a real pop! Thanks for a great addition to my recipe file!

aprilc's Review

CindySantiago
December 30, 2010
We will definitely have this again. Easy. It would be a great summer recipe. Served over pasta. Would probably reduce parsley next time.

cgarrettga's Review

okgirl55
December 25, 2010
Excellent dish, would be perfect over pasta.