Feta Stuffed Shrimp Appetizer Recipes

FETA STUFFED SHRIMP

Steps:

• Preheat the oven to 350 °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.

FETA STUFFED SHRIMP APPETIZER

Steps:

• Combine cheeses, garlic and parsley.
• Butterfly shrimp by cutting a slit along the back of each shrimp.
• Using your fingers, widen the slit until the shrimp is open down to the front skin.
• Fill each with the cheese mixture.
• Cover a serving plate with lettuce and arrange shrimp on top.

ROASTED SHRIMP WITH FETA

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

EASY FETA-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Gently remove stems from mushroom caps. Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up.
• Heat 1 teaspoon oil in a skillet over low heat. Add spinach and cook until wilted, about 2 minutes.
• Add wilted spinach to the diced mushroom caps, along with feta cheese, garlic, and parsley. Mix until well combined.
• Scoop spinach mixture and fill each mushroom. Drizzle mushrooms with remaining 1 1/2 teaspoons.
• Bake in the preheated oven until golden brown, about 20 minutes.

SHRIMP & FETA CUCUMBER ROUNDS

Steps:

• In a large bowl, beat the first six ingredients until blended. Stir in shrimp and red pepper. Place about 2 teaspoons shrimp mixture on each cucumber slice. Refrigerate until serving. If desired, top with dill before serving.

FETA AND SHRIMP

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a large skillet over medium heat and add tomatoes.
• Cook, stirring frequently, until tomatoes soften and give up some of their juice.
• Add crushed garlic, bay leaf, and Ouzo (if using) and cook five minutes more.
• Remove from heat, discard the bay leaf.
• Stir in oregano and salt and pepper to taste.
• Lightly coat four or six individual baking dishes with olive oil, place shrimp in the bottom of each dish, top shrimp with tomato sauce.
• Divide the feta cheese, over the top of each dish, sprinkle with capers.
• (you can also use a single baking dish, 8-10 inches square or diameter).
• Bake for 15-20 minutes until hot and bubbly and shrimp is cooked through, cooking time will vary according to the size of the shrimp, cut into a shrimp to be sure it is cooked through.

HERBY SHRIMP-AND-FETA BAKE

Steps:

• Preheat oven to 250°F. Using a mortar and pestle, grind together lemon zest, 3/4 teaspoon salt, saffron, and sugar. Add lemon juice and let stand 5 minutes. Add garlic; mash to a paste. Mash in herbs, then 2 tablespoons oil.
• In a bowl, toss shrimp with herb mixture; let stand 15 minutes. Arrange shrimp and feta in a shallow ovenproof dish just large enough to hold them snugly. Pour remaining 1/2 cup oil over top. Bake, spooning oil over shrimp occasionally, until shrimp are pink and cooked through, 25 to 30 minutes. Serve with more parsley and bread.