It’s been so hot as of late. When it’s this hot, I usually try to make salads or things that don’t have me hovering over the hot stove. So, I like this dish for that reason, it’s hearty enough for lunch or dinner. But you just have to prepare the dish, put it in the oven, add a little something more, and then it’s done. Perfect with rice, or bread as a main meal, but it’s even good as an appetizer if you are entertaining. To me, this is a touch of summer in a pan – I sit around an outdoor table in the shade with a cool breeze (preferably!) and eat this meal with my family or friends. And it just happens to be gluten free, which is great when I am cooking for those of my friends and family who are on a gluten-free diet!
Preparation Time: 40 minutes
400 grams Tiger C&P Shrimps 100/200, (any type of shrimp sold at foodhaus will work)
1 tablespoons Ardo Diced Garlic, (equivalent to 2 garlic cloves)
3 tablespoons Chorio Olive Oil
2/3 cup Danish White Cheese, (feta cheese)
2 large tomatoes, or equivalent in smaller sized tomatoes*
1 teaspoon salt*
1/2 teaspoon freshly ground pepper*
1 tablespoon finely diced fresh parsley*
2 tablespoons freshly squeezed lemon juice*
1 teaspoon grated lemon zest*
1/4 cup white wine or ouzo*
All ingredients available at foodhaus except those marked with an *.
Serve alongside Wild Rice Mix
1. Heat the oven to 230C.
2. On a small sheet pan, toss together the tomatoes, garlic, salt, pepper and olive oil. Roast for 20 minutes.
3. Remove the pan and add in the shrimp, wine or ouzo, lemon zest, lemon juice, parsley and white cheese.
4. Roast for another 10 to 15 minutes, until the shrimp have cooked.