Roma Tomato and Shrimp Salad


Serves 6



  • 5 large Roma tomatoes
  • 1 pound fresh Louisiana shrimp, (41 to 50 count)
  • 4 ounces feta cheese, crumbled
  • 2 cups fresh spinach leaves, washed with stems removed
  • 4 tablespoons extra virgin olive oil
  • Sea salt, to taste
  • Minced garlic, to taste
  • 2 cups uncooked jasmine rice

Baked Roma Tomato, Shrimp and Feta Spinach Salad

Roma Tomato, Shrimp and Feta Salad 

Click image to enlarge


Preheat the oven to 350 F.
Cook rice according to package directions.
While rice is cooking, wash and peel shrimp, removing tails, set aside.

Quarter and de-seed tomatoes.
Drizzle 2 tablespoons of olive oil onto the bottom of a 9x13-inch glass baking pan.
Place the tomatoes in the pan and drizzle with 2 more tablespoons of oil.
Top with sea salt and garlic to taste.
Bake for 20 minutes.
Remove the pan carefully.
Stir the shrimp and spinach leaves into the tomato and oil mixture.
Top with feta.
Bake for 10 more minutes.
Spoon entree onto a bed of rice to serve.

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