Best 10 Shrimp Kisses With Feta Cheese Recipes

FETA SHRIMP SKILLET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.

GALVESTON SHRIMP KISSES WITH CARAMELIZED PINEAPPLE COULIS

Steps:

• Peel all of the raw shrimp. One at a time, use a sharp paring knife to slice halfway through the shrimp, butterflying it through the belly side, and creating a place to stuff with the cheese filling. Do not cut all the way through the shrimp, only butterfly it. The shrimp should open up slightly, like a book. (The shrimp can be butterflied through the back, but the stuffing holds up better when it is cradled inside the shrimp by butterflying it through the belly.)
• Make the filling by grating the cheese, and adding it to a bowl with the sliced green onions, and the room-temp cream cheese (microwave in 10-second bursts if you need to soften it) mash it with a fork mixing it all together until you get a mixture that you can make soft cheese balls from.
• Open and lay out your bacon in front of you. Scoop up a small ball of cheese and roll it in your palm (about 1/2" diameter). Take a shrimp and the cheese ball and push the cheese into the butterflied belly. Mash it gently into the opening so that it fills up the space.
• Take your bacon and holding the shrimp in 1 hand, wrap the bacon around the shrimp starting at the top and wrapping over and over towards the bottom until you have covered the cheese and shrimp, secure with toothpicks. The shrimp and cheese should be fully encased in bacon.
• Repeat with the remaining shrimp. When they're all done, place them in the freezer where they won't get smashed. We just want to chill and firm them up since they have been melting in your warm hands. Freeze 30 min while you complete the pineapple sauce.
• For the pineapple: Take the chunks and place them on a foil-lined baking sheet. Spray them with a little cooking spray or oil. Place them in a 400-degree oven for about 20 minutes or until brown. Try not to let many black areas develop. Brown is good, black is burnt! You can also use your oven's broiler but I would not recommend walking away from them. I would stand and watch as the color develops because it tends to happen very quickly.
• Take the brown pineapple pieces and place them in a blender. Blend them into a puree, adding a little water if necessary. Place the puree in a saucepan and add the 1/4 c. butter, a pinch of salt, and a squeeze of lemon. Let the butter melt and stir in the cream. Heat the mixture gradually until it comes to a boil. Let simmer just until it thickens slightly. Taste and add additional salt or lemon juice if necessary. Keep warm while you cook the shrimp.
• Heat a medium-sized saucepan over medium-high heat and fill it half of the way up with canola oil. Heat oil to about 385 degrees. Place 2-4 freezer-chilled shrimp at a time into the hot oil and let them fry until the bacon is crisp and the cheese inside is hot and melty. Dry them off on a cooling rack or on paper towels. Remove the toothpicks before serving.
• To plate, place a bit of sauce on a plate, top with the shrimp, and sprinkle with cilantro and chipotle pepper powder.

SHRIMP AND FETA CHEESE PASTA

Steps:

• In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
• Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

ROASTED SHRIMP WITH FETA

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

BAKED SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
• Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

SHRIMP WITH FETA CHEESE

Steps:

• In a skillet cook the onions in the olive oil over moderate heat, stirring occasionally, until soft. Add the tomatoes, wine, parsley, garlic and salt and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes. Let cool. Stir in shrimp.
• Preheat oven to 450 degrees F. Spoon the tomato and shrimp mixture into a gratin dish, top with the feta and bake for 10 minutes, or until mixture is bubbling and shrimp are cooked through.

SHRIMP & FETA SKILLET

Steps:

• In a large skillet, combine tomatoes, garlic powder and basil; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened., Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Sprinkle feta over shrimp; serve with bread if desired.

SHRIMP WITH FETA CHEESE

Steps:

• Cook and stir onions and garlic in oil in large skillet over medium heat until onion is tender.
• Stir in wine, basil, oregano, salt, red pepper and tomatoes.
• Heat to boiling; reduce heat. Simmer uncovered 20 minutes.
• Stir in shrimp and lemon juice. Cover and cook until shrimp is pink, 3 to 5 minutes.
• Sprinkle with cheese and parsley.
• Serve with hot cooked rice or orzo pasta.

SHRIMP KISSES WITH FETA CHEESE

Steps:

• Preheat an outdoor grill for medium-low heat, and lightly oil the grate.
• Use a sharp paring knife to cut down the backs of the shrimp nearly all the way through, so you can spread apart the two halves. Open up the shrimp and lay them out onto your work surface. Spoon some crumbled feta cheese onto each shrimp, then top with slivers of jalapeno pepper. Close up the shrimp and wrap each with a strip of bacon; secure with a toothpick.
• Cook on the preheated grill until the bacon has begun to crisp and the shrimp is no longer translucent in the center, 10 to 15 minutes.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.