leon bottom

shrimp & roasted tomatoes with mango cilantro


• 5 large tomatoes, cut into eighths
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• ¾ teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• 1½ pound medium shrimp, peeled and deveined
• ½ cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 cup Feta, crumbled
• 2 tbl spoons mango cilantro chutney

cooking directions:

Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss.Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Mix the mango cilantro chutney and the feta and spread on top of the baked items. Place back in oven for another 10 to 15 minutes or until the shrimp are cooked.

makes 6 servings
Serve warm with rice, pasta or a bread of your choice


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