So you know I’d have to kick off this whole new me, new recipes, new life changes thing with a really incredible dish. This Shrimp, Feta and Tomato Bake recipe is seriously ridiculous. When I tested the recipe with my girlfriends Abby and Jaden, I insisted that I be the one to bear the hardship of taking the leftovers home. It was just too much for me to think that they might have to take on the burden of scarfing the rest of this themselves, so I found a way to persevere and take it all home myself.

I’m just that thoughtful.

I’m literally writing this sentence at 10:18 pm on a Tuesday night, and my mouth is watering. I wish I had some of this RIGHT the EFF NOW. I don’t mind eating this completely by itself — it’s that good. And that way it lowers the carbs too, if you’re watching that sort of thing.

It’s really simple to make, but it requires two steps of baking. Which is fine, you’ll discover, because the final product is just so perfect that you’ll want to make it every day for a year, at least.

Check out the video for an easy step-by-step:

Shrimp, Feta and Tomato Bake Recipe Video

Shrimp, Feta and Tomato Bake Recipe

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes

Adapted from Real Simple. If you’re not a shrimp lover, try using chicken by pan-searing it first and adding it back to the par-cooked tomatoes to finish it off.

5 large tomatoes, cut into eighths
1 tablespoons olive oil
2-3 cloves minced garlic
1/2 teaspoon kosher salt
black pepper to taste
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1/2 cup Feta cheese, crumbled

Preheat oven to 450° F. Place the tomatoes in a large baking dish. Drizzle the olive oil all over the tomatoes and sprinkle the garlic on top of that. Season with salt and pepper and toss to combine. Roast the tomatoes on the top rack of the oven for 20 minutes.

Remove the tomato dish from the oven and add the shrimp, lemon juice and parsley over top. Sprinkle the feta cheese on top of the shrimp. Return the dish back to the oven until the shrimp are cooked through, about 10 to 15 minutes. Serve immediately.