Enjoy a fresh pairing of fish and cheese with a dish that can be served as either a Main Dish or Appetizer.

Feta-Stuffed Shrimp

Makes 4 main-dish servings or 8 appetizer servings

INGREDIENTS:

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

STEPS:

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, ¼ cup melted butter, and egg yolk; stir well.

Spoon about 1 tablespoon 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 tablespoons 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.