We’ve been having some food compatibility issues at home lately. I know I’ve mentioned the fruit issue before. My husband doesn’t mix fruit with his food. He only likes fruit as fruit. Well, we have a new item to add to the list: feta cheese.

The other day, my sister Jane mentioned she was making Greek Shrimp for dinner. When she described it, I thought it sounded really good, so I asked her for the recipe. This recipe looked incredibly easy, perfect for a weeknight dinner.

You start by putting on a pot of water for cooking some orzo. Then, the tomatoes roast while you get the rest of ingredients ready. The shrimp needs to be cleaned, the roasted peppers chopped, and the feta cheese crumbled. The water came to a boil when it was time to add the shrimp and peppers to the roasting pan. The shrimp bakes while you have time to make a salad. In less than 45 minutes, a lovely dinner is ready to enjoy.

I loved this dish. It was delicious; it was easy; what’s not to love? Well, it turns out that Howard didn’t share my enthusiasm. He thought it was just OK. Why? I asked. What’s not to love? Well, feta cheese is the answer to that one. I’m not sure this will get the repeat appearance that I would look forward to. That’s the price to pay for domestic harmony.

Per Jane’s recommendation, I served this over orzo. A Greekish salad on the side was perfect: romaine, cucumber, Kalamata olives with a lemony dressing. As long as your family likes feta cheese, this is a winner. Try it, you’ll like it!

Jane’s Easy Greek Shrimp
Serves 4

2 pints grape tomatoes
3 garlic cloves, minced
1½ Tbsp olive oil
½ tsp dried oregano
1 tsp salt
½ tsp pepper
1 pound peeled and deveined shrimp
½ cup chopped jarred roasted red bell peppers
½ cup chopped parsley
4 oz crumbled feta cheese
2 Tbsp fresh lemon juice

Preheat oven to 450 degrees. Place tomatoes, garlic, olive oil, oregano, salt and pepper in a 13×9 baking dish, tossing gently to coat. Bake 15 minutes.

Stir in the shrimp and peppers. Bake 15 minutes or just until shrimp turns pink.

Remove from the oven, and toss with parsley, feta cheese and lemon juice.

Serve immediately over cooked orzo.