On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
wrote:

>But they're so cheap I can't resist.
>
>I need something east and new. in the past 4 months I've had multiple
>servings of:
>
>Shrimp and grits
>Shrimp and polenta
>Shrimp and couscous
>Shrimp and Angelhair aglio olio
>Shrimp wrapped in proscuitto
>Smoked shrimp
>Shrimp toast (Chinese)
>Shrimp (and sometimes beef) Chow Fun
>Fried Shrimp
>Shrimp Scampi
>Shrimp salad
>Shrimp fried rice
>
>And of course, shrimp and shrimp.
>
>I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>some phyllo dough I'm trying to get rid of as well, but I can't think of
>how to cook that both without overcooking the shrimp.
>
>-sw
This is a favorite over here.

Roasted Tomatoes With Shrimp And Feta

5 large tomatoes, cut into eights
3 tb. olive oil
2 tb. minced garlic
3/4 tsp. kosher salt
3/4 tsp. fresh ground black pepper
1 1/2 lbs. medium shrimp, peeled-deveined
1/2 cup chopped fresh parsley
2 tb. lemon juice
1 cup crumbled feta

<oregano and scallions optional>


Preheat oven to 450F

Shake excess liquid from tomatoes and place in large baking dish.

Spoon olive oil and garlic all over. Sprinkle with salt and pepper.
Toss to coat.

Place in oven for 20-25 minutes.

Stir in shrimp, parsley, and lemon juice.

Sprinkle with crumbled feta

Return to oven for 10-15 minutes or until shrimp are done.

Serve on crusty bread or crudettes.