Saturday, December 31, 2005

Feta-baked Shrimp

As previously noted I love feta cheese! For a special occasion dinner, like tonight's New Year's Eve feast, this seems decadent and novel but is oh-so-simple to prepare that you'll not spend the whole celebration in the kitchen.

1 pound peeled shrimp (raw)
juice and zest of 1 lemon
2 cloves garlic, minced
1 shallot, minced
a sprig of thyme
2 tsp. minced oregano
2 tbsp. minced parsley
white wine
1/4 c. cream or evaporated milk
1/3 c. feta cheese (or to taste)

Oven 400`.

Arrange the shrimp in a casserole dish or oven-proof baking/serving dish. Zest the lemon and set aside. Squeeze half the lemon over top of the shrimp and let it marinate while you mince up the herbs, garlic and shallot.

In a small saucepan, heat some extra virgin olive oil, add the garlic and shallot and saute until soft, about 4 minutes. Add the herbs, then splash on a little wine (about 1/4 to 1/3 cup). Add the cream and the lemon zest. Stir, bring to a boil, then pour over the shrimp.

Use a fork to break thin chunks off the feta block and sprinkle them all over the top of the shrimp. Bake for 10 minute until the cheese is melty and the shrimp is cooked through. Serve with lemon wedges and a dusting of finely minced parsley.

I like to serve this with couscous or orzo, both of which I cook in chicken broth for richer flavor.

Happy New Year!~

copyright 2005 Valerie Schneider

1 comment:

Hubby said...