Do you ever have one of those nights where you have a ton of stuff to do around the house, and not a lot of time to be fussing around in the kitchen? Have I got a dish for you!
Very minimal prep time, this luscious and filling dinner comes together so easily, and uses ingredients most of us have on hand already. I saw it on the Real Simple website many years ago and I think they were using it as an easy appetizer. I serve it with quinoa for a really filling meal. Here’s the recipe and hope you enjoy it as much as we do!
Roasted Tomato & Feta Shrimp with Quinoa
1 cup chicken broth
1/2 cup quinoa
5 tomatoes, rough chopped
6 cloves garlic, minced
3 tbsp olive oil
salt & pepper
2 tbsp fresh squeezed lemon juice
1/2 cup chopped parsley
1 lb shrimp, cleaned, skin and tails off
1 cup crumbled feta cheese
Preheat oven to 450degrees. In a baking dish, arrange tomatoes. Stir in olive oil, garlic and salt and pepper. (it seems like a lot of garlic, but trust me - it will all be worth it!) Bake for 20 mins.
Meanwhile, bring chicken broth and quinoa to a boil over high heat. Turn heat to low, cover and simmer for 15 minutes. Remove from heat, fluff with fork, put lid back on and set aside.
After the 20 minutes is up on your oven, add the shrimp, lemon juice, parsley & feta. Stir it up. Put back in the oven for about another 20 minutes.
Remove from oven and serve spooned over the quinoa!! So easy!! And delicious!!