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Category: Seafood
Prep Time: Cook Time: Total Time:
4 oz cream cheese, softened
4 oz feta cheese
2 tbsp lemon juice
2 tsp dried dill
Pinch of salt and cayenne
1/8 tsp coarsely ground black pepper
1 1/2 lb large shrimp
Parsley and additional fresh dill sprigs for garnish
In a food processor fitted with the metal blade or in a blender, mix the cream cheese and feta and blend until smooth. Add the lemon juice, dill, salt, cayenne and black pepper. Blend the mixture until well combined. Cover and chill for 1 hour, or until firm.
Shell the shrimp, leaving the tail and first joint of the shell intact. Cut a deep slit down the length of the outside curve of each shrimp and devein. Place the shrimp in a large saucepan of rapidly boiling salted water and cover with a lid for about 60 to 90 seconds, or until they turn pink and are cooked inside. Drain the shrimp in a colander, refresh under cold running water, and pat dry.
Transfer the cheese mixture to a pastry bag and pipe some cheese stuffing into the slit of each shrimp. Arrange on a platter and chill for 1 hour, or until the filling is firm. Garnish with parsley and fresh dill sprigs. Makes 25 to 30 servings.
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SHRIMP STUFFED WITH FETA AND DILL
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Category: Seafood
Prep Time: Cook Time: Total Time:
4 oz cream cheese, softened
4 oz feta cheese
2 tbsp lemon juice
2 tsp dried dill
Pinch of salt and cayenne
1/8 tsp coarsely ground black pepper
1 1/2 lb large shrimp
Parsley and additional fresh dill sprigs for garnish
In a food processor fitted with the metal blade or in a blender, mix the cream cheese and feta and blend until smooth. Add the lemon juice, dill, salt, cayenne and black pepper. Blend the mixture until well combined. Cover and chill for 1 hour, or until firm.
Shell the shrimp, leaving the tail and first joint of the shell intact. Cut a deep slit down the length of the outside curve of each shrimp and devein. Place the shrimp in a large saucepan of rapidly boiling salted water and cover with a lid for about 60 to 90 seconds, or until they turn pink and are cooked inside. Drain the shrimp in a colander, refresh under cold running water, and pat dry.
Transfer the cheese mixture to a pastry bag and pipe some cheese stuffing into the slit of each shrimp. Arrange on a platter and chill for 1 hour, or until the filling is firm. Garnish with parsley and fresh dill sprigs. Makes 25 to 30 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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