Baked Stuffed Shrimp with Feta Cheese

JWU College of Culinary Arts

Minimum internal temperature 165°F

10 servings

Serving Size
4 to 5 shrimp each

Recipe ID

US standard
Olive oil
5 tablespoons
5 tablespoons
Green onions, trimmed, sliced
6 ounces
19 grams
Garlic cloves, peeled, minced
5 each
5 each
Parsley, Italian, washed, squeezed dry, stems removed, chopped
3 tablespoons
3 tablespoons
Oregano, washed, squeezed dry, stems removed, chopped
1 tablespoon
1 tablespoon
Sun-dried tomatoes, oil-packed or rehydrated if dry, finely chopped
3 tablespoons
3 tablespoons
Bread crumbs, fresh
7 ounces
200 grams
To taste
To taste
Black pepper, freshly ground
To taste
To taste
Shrimp, 16 to 20 count
3 pounds
1.4 kilograms
Feta cheese, crumbled
4 ounces
115 grams
Lemon wedges
10 each
10 each
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 400°F (204°C).
  3. Heat 3 tablespoons of the oil in a sauté pan, and lightly sauté the green onion and garlic until softened. Stir in the parsley, oregano, and tomatoes, and warm through. Stir in the bread crumbs, remove from the heat, and allow to cool slightly. Season with salt and pepper.
  4. Peel the shrimp, leaving the tail on. Cut the shrimp on the inside of the curve to butterfly and expose the vein, but do not cut the shrimp in half. Remove the vein.
  5. Mix the feta into the cooled stuffing, and mound 2 to 3 tablespoons of stuffing onto each shrimp, packing it lightly.
  6. Place the stuffed shrimp in an oiled baking pan, and drizzle the remaining olive oil over each.
  7. Bake until browned and the shrimp are just opaque. Serve 4 to 5 shrimp per portion garnished with a lemon wedge.