Photo: Feta Stuffed Shrimp Recipe
Ingredients
- Nonstick cooking spray
- 1 pound fresh shrimp (about 16), unpeeled
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup crumbled feta
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped roasted red pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon lemon zest
- 1 large egg yolk, beaten
- 7 tablespoons butter, melted
- 1/3 cup dry white wine
Directions
Preheat the oven to 350 degrees F. Lightly spray a shallow baking dish with cooking spray.
Peel the shrimp, leaving the tails intact. With a sharp knife, carefully slice the spine of each shrimp from head to tail, cutting almost all the way through the shrimp. Remove the dark vein, and rinse the shrimp. With your fingers, carefully spread apart the shrimp and flatten the halves on a flat surface.
In a small bowl, combine the panko, feta, parsley, roasted red pepper, lemon juice, garlic, lemon zest, egg yolk and 4 tablespoons melted butter; stir well. Spoon about 1 tablespoon of the panko mixture onto each butterflied shrimp, mounding it if necessary. Place the stuffed shrimp in the prepared dish.
Pour the wine and the remaining 3 tablespoons melted butter around the shrimp in the baking dish. Bake until the shrimp are pink and firm. Transfer the shrimp to serving plates and drizzle with the pan juices.
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By JerseygirlDonna
on January 14, 2013
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This was absolutely delicious!!! Everyone enjoyed it - I will make this again and again - simple and easy! Nice glass of Pinot Grigio and you are good to go!!! The stuffing would be great in mushrooms as well...this is a favorite!!! Thanks Paula!
By jeanyordy
Lockport, IL
on August 08, 2012
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This is absolutely Delicious!! It is easy, beautiful and full of flavor. I served it with a piece of toasted french bread to dip in the sauce. It is a hit even if you are a little leary of feta cheese! Thanks, Paula!
To Swilkinson--just make sure you butterfly the shrimp and flatten them out as 'flat' as you can go. Also, I probably put a little more stuffing on mine than she did. The weight should help your situation. Hope that helped!
By swilkinson_11547082
Spring Valley, CA
on August 01, 2012
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This was 5-Star delicious.
The only issue I had was when the shrimp cooked they did a "back flip" (curled and the stuffing popped out. Does anyone know how to fix this? I'd like to be able to make this for guests, but I have to fix the presentation issue first. Thanks, Sharon
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