Shrimp and Feta with Tomato, Sun Dried Tomato and Artichoke Sauce

Shrimp and Feta With Tomato, Sun Dried Tomato and Artichoke Sauce Ingredients:

2 lbs cherry or grape tomatoes or 2 pints

1 can drained artichoke hearts

1 cup sun dried tomatoes

1 head of garlic, cloves peeled and crushed

1 tsp black pepper

1 tsp red pepper flake

2 tsp sea salt

1 tsp basil

1 tsp oregano

7 oz. block of Feta Cheese

1/2 cup olive oil, divided

2 TBSP Cajun Seasoning (I use Emeril’s Essence)

8 oz. shrimp per person (1 to 2 lbs)

Roasted Cauliflower Head, Riced Cauliflower or Pasta of your choice

Shrimp and Feta With Tomato, Sun Dried Tomato and Artichoke Sauce Instructions
  1. Preheat your oven to 425 Convection Roast.
  2. If making cauliflower, in mixing bowl combine head of cauliflower with 1/4 cup olive oil, 1 tsp salt, 1/2 tsp black pepper. Spread on cookie sheet and place Cauliflower in oven at same time as tomatos.
  3. If making pasta, fill a pot with water, add salt and begin making your pasta.
  4. In mixing bowl combine 1/4 of a cup of the olive oil and all ingredients (except for remaining olive oil, shrimp, and cajun seasoning) and mix together. Place ingredients in large casserole pan with a 7 oz. block of feta cheese in middle of dish and drizzle extra olive oil on top of the feta. Allow ingredients to sit for 15 minutes to unpack the flavor of the ingredients.
  5. USING SAME MIXING BOWL add 1/4 cup olive oil, 2 TBSP Cajun Seasoning (I use Emeril’s Essence) and 1 or 2 lbs peeled shrimp (8 oz. peeled shrimp per person) and mix to coat the shrimp. Let shrimp marinate until ready to add to tomato mixture in step 5.
  6. When oven is ready, place casserole in middle of oven and convection roast for 30 minutes.
  7. When oven timer goes off, take casserole dish out of the oven and place shrimp in a single layer on top of tomatoes.
  8. Return casserole dish with shrimp in middle of the oven and roast for 12 minutes.
  9. Remove from oven and allow to rest for 5 minutes. Then break apart and mix the feta cheese and tomatoes mixture and shrimp together until all combined and a creamy sauce is created being careful not to crush the tomatoes.
  10. Let rest for another 5 minutes while your pasta completes cooking.
  11. Serve sauce on top of roasted cauliflower, riced cauliflower, or pasta.

You Might Also Like: Pasta Aglio E Olio