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 Baked Shrimp Scampi with Feta Cheese  Revision Four

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 garden—parsley for sure—but put enough in to mellow the garlic (that's also why the mustard is in here).

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



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