If there is one benefit of having a child diagnosed with life-threatening allergies, I would say it is learning, early-on, about people’s character and the lengths they will go through to help you protect your children. My friend, Amy brought this dish over for us one night. It was so delicious, I had to get the recipe. Since, then, it has been a staple in our house as an easy, healthy dinner as well as a go-to for entertaining.
The broth from the garlic roasted tomatoes is amazing and should not be wasted. Serve this dish over rice or along-side a toasted baguette for dipping. We use Schar gluten free baguettes. This is a fantastic meal as well as a reminder to me of great friendship, kindness and the many ways others accomodate and help us through managing food allergies for our children.
We moved up to Riverdale from Manhattan when my first son, Jake was 15 months old. Within the first week, I met Amy and her 2 sons, Max and Connor. It was an instantaneous friendship for all of us. The boys played together all of the time and Amy and I bonded over many things, including our love for cooking. Many evenings, Amy and I would let the kids play together in our apartment or theirs while we prepared dinner for both of our households.
When Jake was diagnosed with life-threatening peanut and tree nut allergies, I was afraid of how it would effect our ability to let him play at other people’s houses. I actually called Amy the day of the diagnosis and in my panic and shock said something along the lines of, “Jake was just diagnosed with a life-threatening allergy. It’s serious and we can’t really be around peanuts or nuts anymore. I totally understand if we can’t get the kids together going forward.” She was shocked I would even think that and just said, “I’m so sorry! We’ll figure this out. Don’t be ridiculous!”
Amy went above and beyond to accommodate us in every way from that point, including; learning how to use the epi-pen, never serving her kids peanuts or nuts when we were over, cleaning her table and making sure the kids washed up after eating those items, moving peanut butter, nuts, M&M’s and other foods Jake couldn’t have into higher cabinets and out of the kids’ reach, and adapting many of her recipes to be peanut and nut free, especially her desserts, which are fantastic! I was so appreciative and amazed.
There have been many friends who have accommodated us in similar ways over the years. It really means the world to us as a family with children who have these issues. I hope you enjoy this recipe and share it with a great friend!
- 1 pound shrimp, peeled and deveined
- 8 Campari tomatoes, quartered
- 4 garlic cloves, minced
- 1 Tablespoons of olive oil
- ½ cup of crumbled feta cheese
- 1 tbspchopped fresh parsley
- 1 lemon, divided
- salt and pepper to taste
- Preheat oven to 450 and spread tomatoes on the bottom of a 8x8 baking dish. Top with minced garlic and toss a little to make sure the flavor is spread throughout. Drizzle olive oil over the tomatoes and season with salt and pepper. Roast tomatoes for 20 Minutes or until edges are beginning to brown.
- Take tomatoes out of oven and layer the shrimp on top. Squeeze lemon over the shrimp, add parsley, salt and pepper. Spread feta cheese over the top. Return to the oven until the shrimp are pink and cooked through, about 10-12 minutes.
- Optional: I like to broil the dish for a couple of minutes just to add a little roasted flavor and color to the cheese