Greek roasted shrimp and tomatoes with pepperoncini and garden herbs

I’m on a pepperoncini kick… this past week, I had so many Juliette tomatoes that I wanted to use before they went bad… and I also wanted shrimp for dinner. And so, Greek roasted shrimp and tomatoes with pepperoncini and garden herbs, was born. An easy, sheet pan dinner that’s perfect for a quick weeknight meal ~ I served the shrimp with sauteed spinach from my garden and sprouted brown rice. Delicious! It would be killer with feta sprinkled on top, as well!

Ingredients

• 1lb large wild shrimp
• 1/4 cup olive oil
• 1 pint grape tomatoes, cleaned and cut in half
• 2 shallots, thinly sliced
• 3 whole garlic cloves
• Dried oregano
• 1 cup whole pepperoncinis
• Fresh basil and flat leaf parsley

Instructions

Preheat your oven to 425. Spread the tomatoes and shallots out on a large sheet pan. Drizzle with half of the olive oil, season with salt and pepper and roast for 20 minutes, until caramelized.

Meanwhile, in a small bowl, toss the shrimp and pepperoncini with the remaining olive oil, grated garlic, oregano, salt and pepper and set aside.

Remove the sheet pan from the oven and add shrimp and pepperoncini. Return to the oven and roast for an additional 2-3 minutes. Remove and top with fresh herbs and feta, if desired. Serve immediately ~

In good food and good health,

Chef Katherine