Trying something different for a “one pot” meal — or a one pan meal, as it were. And this was so easy to do. Shrimp with Blistered Cherry Tomatoes, Olives + Feta. Took just about 30 minutes and would be easy enough to double to feed a crowd. The shrimp were super flavorful and juicy, combined with the just-warm olives and feta, and the cherry toms bursting with juiciness. Definitely a repeat. You could likely also do this (in this short of a time) with small pieces of fish as well.
Ingredients
6-8 ounces cherry tomatoes
8 16-20 size raw shrimp (“jumbo”), shells removed, tails on
3 ounces kalamata olives, pits removed
3 ounces feta crumbles (for the love of the food gods, buy block feta and crumble it yourself)
4 tablespoons olive oil, divided
salt and pepper to taste
fresh oregano, basil or parsley (optional)
Directions
Preheat oven to 350F.
In a work bowl, combine half of the olive oil and the cherry tomatoes, sprinkle with salt and pepper. Place in a single layer, equally distributed on the sheet pan. Roast in the oven for 18-20 minutes.
Meanwhile, place the remaining olive oil and shrimp in the same work bowl. Once the tomatoes have blistered, take the pan out of the oven, add the shrimp to the tomatoes, return to the oven and roast for an additional 10 minutes. The shrimp will turn light pink and curl up some.
Remove from the oven and sprinkle on the olives, feta and fresh herbs, if using. Add a final bit of salt and pepper and serve immediately, with some crusty bread would be nice.
