Feta Stuffed Shrimp Appetizer Recipes

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.

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Steps:

• Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied-side down in an ungreased 15x10x1-in. baking pan., In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tablespoonful of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350° for 9-11 minutes or until shrimp turn pink. Serve warm.

Steps:

• Preheat oven to 450 degrees.
• Remove shells from shrimp, leaving last segment and tail intact; remove vein.
• Rinse and dry.
• In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
• To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.
• Reduce heat, cover and simmer for 30 minutes until thickened.
• Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
• Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.
• Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.
• Garnish with remaining parsley and serve.

Steps:

• In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
• Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

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.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
• Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.