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A Med meal: Roasted Tomatoes with Shrimp, Chili and Feta

tomatoes prawns feta

I think I’m in a Mediterranean state of mind, today. Is there such thing as a Mediterranean state of mind? I’m sure there must be. Waking up with the sun in my eyes was probably what did it, and I haven’t been able to shake that “holiday” feeling all day.

Firstly, I posted this over at Kitchenisms, which only fed the fire, and then I proceeded to buy two new bathing suits online for no good reason at all. (Well, that’s not strictly true: they were my favourite brand, hugely on sale, the last ones in my size, and I’m only planning on keeping one. So keep your hat on, Mum.) Anyway, the point is: I was in the mood to post something slightly festive on the old blog today.

I’ve only ever been on one holiday that could be described as Mediterranean, when Andrew and I went to Cinque Terre last August. This recipe, while delicious, doesn’t have much to do with my memories from that trip, as I don’t recall eating anything quite like this. (I can’t quite remember clearly though, too busy was I worrying about being the whitest person on the beach. Honestly, until the third day when a redhead showed up and made me feel a bit better.) It is the kind of thing that I can imagine would go down well on some sun-soaked patio, though, enjoyed gazing over the olive groves toward the sea, sipping a glass of Pinot Grigio. Fresh-tasting and vibrant, it’s pure, unadulterated summer.  

I have found that it’s very important to use, not only fresh, but good tomatoes in this dish. The mealy out-of-season ones won’t do at all; all flavour will be lost, and the end effect will be more rubbish than riviera. 

Other than that small stipulation, though, this dish is also infinitely adaptable. By changing the herbs and cheese you use it can go from Greece to Spain, France and back to Italy. It’s delicious on it’s own, with some crusty bread for dipping, or over pasta. 

roasted tomatoes

unroasted tomatoes

prawns feta

  • Roasted Tomatoes with Shrimp, Chili and Feta
  • adapted from this recipe by The Kitchn
  • serves 3 on its own or with bread, or 4 with pasta
  • 6 small, ripe tomatoes, seeded and cut into eights
    2 cloves finely slices garlic
    1 small red chili, seeded and finely sliced
    2-3 Tbs. olive oil
    salt and pepper to taste
    2 Tbs. chopped parsley, oregano, coriander or basil (optional)
    200g peeled and de-veined, medium shrimp
    100g crumbled Feta cheese 
  • 1. Preheat the oven to 200°C/425°F. 2. Place the tomatoes into the bottom of a dutch oven-type baking dish, and sprinkle over the garlic and chili. Drizzle in the olive oil, add some salt (not too much, as the cheese will add salt later) and pepper, and give the dish a shake. Bake for 25 minutes. 

    3. Remove dish from the oven and stir in the fresh herb, if using. Scatter the shrimp over the top of the dish, and sprinkle the feta cheese on top of that. Return to the oven and cook for 5-10 minutes, or just until the shrimp are cooked. Serve immediately, alone or with bread or pasta.


  1. THB says:

    What to do about tomatoes when it is winter\spring and all you can get in the market – we won’t even think about the supermarket – are the tasteless, hard and pale ones from south of 30 deg. – like Spain, Mexico , S. California etc.

    First of all
    -use those lovely fresh tomatoes that you halved and roasted in September and froze and still have in your freezer – not only are they full of flavour, they will also remind you of the time that you roasted them – happy memories!

    -if you have no roasted tomatoes , then choose the best possible tin of tomatoes you can find – you will have to experiment, San Marzano are the fullest tasting, but they are expensive, in any case you want to find a full-tasting tomato that is very firm from the can and does not fall apart as you take it gently out with a fork. The tomato must be firm enough so that you can slice it lengthwise and carefully scoop out the seeds\pulp . Then dry it off a bit with a towel and you can roast it in the oven . Of course as these tomatoes are already “pre-cooked” and are skinless the time needed is probably much less. And you will not get a classic roasted tomato . And because they are already skinless it may be that you should line your baking dish with parchment paper or foil. These tomatoes will not hold together like classic roasted tomatoes should but they will give you a much better flavour.

  2. Ele says:

    Hi THB (aka Dad),

    I would love to have room in my freezer to store pre-roasted tomatoes. (Unfortunately, as you know, it’s teeny.) That is a great idea for those who have the time and inclination. I agree that sometimes canned is the way to go. It’s strange how good-quality canned tomatoes can taste better than some fresh ones, but there you have it.

  3. THB says:

    Made this and it was “divine”. The feta already has a lot of salt so could cut down even more on the salt on the tomatoes. We used fresh, very good, but still hothouse, local tomatoes bought in the market on Sunday. We also used red pepper flakes instead of a chopped red chili.

    A great Med. dish!

  4. Ele says:

    Glad you liked it, Dad! It really is infinitely adaptable.

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