We were long overdue to have a shrimp casserole. I had a couple
of ideas from school but garlic was on our mind, so it had to be shrimp
scampi. Further, there was some leftover feta cheese from last week,
when The Little Woman made her signature tacos. (Go here to learn
all about Feta.)
What follows is a hybrid dish that works rather well. It would
make a nice hot appetizer, too. While preparing, watch the salt,
in that feta is quite salty as is the pureed garlic.
Herb seasoning can be to taste with whatever is fresh from the gardenparsley
for surebut put enough in to mellow the garlic (that’s also why the mustard
is in here).
BAKED SHRIMP SCAMPI WITH FETA CHEESE
Yield: 2 servings entrée, or 4 servings hot appetizer
See Abbreviations, if needed
· 12 uncooked jumbo shrimp (11-15 count), shelled and deveined
· 1 lemon, juiced
· 3T EVOO
· 1 shallot or 1/2 onion, finely diced
· 1C dry white wine (or 1/2 C if for appetizers)
· 3 large garlic cloves, pureed
· 2t dry mustard
· 1t Italian seasonings or herbes de Provence
· TT pepper, no salt (feta is very salty)
· 5oz feta cheese, shredded
· fresh parsley leaves for garnish
1. Preheat oven to 450F
2. Briefly marinade shrimp in lemon juice
3. Sweat shallots in EVOO to translucent then add the garlic
4. Add seasonings and wine
5. Simmer and reduce for about 10, or to dense if for appetizers
6. Spoon some sauce into a large baking dish or 8 ramekins
7. Add shrimp and cover with remaining sauce
8. Top with shredded cheese
9. Bake until shrimp are done and cheese is melted, about 7 minutes
10. Serve over pasta and garnish, or garnish and serve with bread
points as an appetizer
