pat's Recipe

Feta-Stuffed Shrimp (or an appetizer)

Category: Seafood

1 pound jumbo fresh shrimp, unpeeled (about
16)
1/2 cup panko (Japanese bread crumbs)
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped roasted red pepper
1 tsp minced garlic
1/4 cup crumbled feta cheese
1/2 tsp lemon zest
1 tsp fresh lemon juice
1/4 cup butter plus 3 Tbsp melted and divided
1 large egg yolk, beaten
1/3 cup white wine

Preheat oven to 350. Lightly spray a shallow baking dish with nonstick cooking spray.
Peel shrimp, leaving tails intact. With a sharp knife, carefully slice the spine of shrimp from head to tail, cutting almost all the way through the shrimp; remove the dark vein, and rinse shrimp. With your fingers, carefully spread apart the shrimp, and flatten the halves on a flat surface. Set aside.
In a small bowl, combine bread crumbs, parsley, red pepper, garlic, feta, lemon zest, lemon juice, 1/4 cup melted butter, and egg yolk; stir well. Spoon about 1 Tbsp of bread crumb mixture onto each butterflied shrimp, mounding the mixture, if necessary. Place the stuffed shrimp in prepared dish.
Pour wine and remaining 3 Tbsp melted butter around shrimp in baking dish. Bake for 20 minutes or until shrimp are pink and firm. Transfer shrimp to serving plates, and drizzle with pan juices.

makes 4 main-dish servings or 8 appetizer servings