Baked Tomatoes, Shrimp and Feta

Step 1: Tomatoes ... Add the tomatoes and onions to a small casserole dish in basically a single layer. Depending on the type of tomato, I use between 1/2 and 3/4 of a pint. Drizzle with the olive oil, garlic, Italian seasoning, half of the salt and pepper, red pepper flakes; and, stir to combine.

Step 2: Bake ... On the middle shelf, in a 450 degree oven, for 15-20 minutes; just until the tomatoes start to soften, and begin to break down. They will continue to cook once you add the shrimp; so, you don't want them to go too far. Remove from the oven to finish the dish.

Step 3: Shrimp ... Add the white wine, shrimp, fresh parsley, oregano, basil, the remaining salt and pepper; then, toss to combine. Squeeze the fresh lemon over the top; and, finish with Feta cheese.

Step 4: Bake ... Return to the oven; and bake 10-15 minutes until the shrimp begin to curl and turn pink. Remember, these cooking times are based on using extra large shrimp. Smaller shrimp will cook much quicker; so, you would have to address more cooking times for the tomatoes - before adding the shrimp.

Step 5: Serve and ENJOY! ... As mentioned; this can be served over a bed of baby spinach, brown or white rice, pasta, toasted baguettes/crusty bread; or, served as is. It's really delicious. You could serve this as an appetizer with toasted baguettes; or, you can make it a main dish, by serving over rice, pasta, couscous.