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Baked Shrimp Italiano with Feta Cheese

September 27, 2012


It’s been nearly a decade since I first made this surprising dish.

I remember I was searching for something special to make the first Christmas Eve in our new house.

I tore this out of a magazine, but I can’t be certain of which one. The article credits Federico Tezano, of Babbone’s Fine Cuisine, who notes that it was a family recipe passed down through generations & prepared in the style of the Abruzzi region.

A Goggle search turned up a restaurant by that name, now closed, formerly of Bronxville, NY. So perhaps I found it in Westchester Magazine, where we were living at the time.

Anyway, what surprised me most about the dish was the feta. I can’t recall my Italian mother ever using it.

Also, I’m not generally a fan of mixing cheese with seafood. But I was feeling experimental & decided to give it a whirl.

And it was a stunner. Easy, elegant, delicious.

I’ve made it countless times since, for many holidays and just as many weekday suppers.

You can halve it, double it, whatever. It just works.

The full recipe below serves 6 as a main course.

You’ll Need:

3 lbs shrimp, peeled & deveined

1 cup butter, melted

1 1/2 tbs minced garlic

1/2 cup pimento

1/2 cup dry white wine

1/2 cup lemon juice

Ground pepper


3/4 cup fresh parsley, chopped

8 oz Greek feta, crumbled

1 cup plain breadcrumbs

A large baking dish that can hold all the shrimp in a single layer

A medium bowl


1. Combine the melted butter, wine, lemon juice, garlic, pimento, and generous sprinklings of ground pepper & paprika in the baking dish.

2. Place the shrimp in a single layer in the baking dish.

3. Combine the feta, parsley & breadcrumbs in the medium bowl.

4. Turn the oven to 350.

5. Sprinkle the feta parsley & breadcrumb mixture over the shrimp.

6. Bake 35 – 40 minutes until the crumb topping is a deep golden brown.

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