The
Daily
Fix
Rest
Roasted Tomatoes & Shrimp with Feta
Hazard Ratios
Rest day
Juicy roasted shrimp and blistered tomatoes with creamy feta, black olives, fresh basil, and a zesty herb olive oil drizzle
Understanding Risk in Clinical Research
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
Main Dish:
6 oz shrimp, peeled and deveined
½ cup cherry or grape tomatoes
2 Tbsp crumbled feta cheese
1 Tbsp butter (for roasting)
1 Tbsp black olives, sliced
Salt and pepper, to taste
Herb Olive Oil Drizzle:
1 Tbsp olive oil
½ tsp lemon juice
1 Tbsp fresh basil, finely chopped
½ tsp dried oregano
½ clove garlic, minced
Salt and pepper, to taste
Macronutrients
Protein: 30g
Fat: 30g
Carbs: 5g
Preparation
Cook the shrimp: Preheat the oven to 400°F (200°C). Toss shrimp and tomatoes with melted butter, salt, and pepper. Spread on a small baking sheet or dish.
Prepare Olive Oil Drizzle: Roast for 12–15 minutes, until shrimp are pink and cooked through, and tomatoes are blistered and soft. While roasting, whisk together olive oil, lemon juice, chopped basil, oregano, garlic, and a pinch of salt and pepper in a small bowl.
Serve: Plate the roasted shrimp and tomatoes. Top with crumbled feta and sliced black olives. Drizzle with the herb olive oil sauce. Garnish with extra basil if desired. Serve warm.
Emily explains what hazard ratios are, what they can tell you about risks of a specific treatment, and how other factors like all-cause mortality also need to be considered when deciding on treatments.
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