R E C I P E S
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Preheat oven to 425°F. Toss shrimp with garlic, oregano,
crushed red pepper flakes, paprika, half teaspoon salt, and 2
tablespoons olive oil. Set aside.
Zest and juice one lemon. Cut second lemon into wedges
and set aside. Combine lemon juice, zest, vinegar, honey, half
teaspoon salt, and 1 tablespoon hot water in a small bowl.
Place half of sliced onion in brine and set aside to pickle.
Arrange cherry tomatoes and remaining onion in an 8-inch
oven safe sauté pan, drizzle with remaining olive oil and white
wine, and toss. Arrange shrimp around tomatoes in a single
layer. Crumble feta cheese over top, and roast until shrimp
are opaque and tomatoes begin to burst, 12 to 15 minutes.
Remove pan from oven.
Drain liquid from pickled onions. Scatter onions and herbs
over dish, and serve hot with crusty bread and lemon wedges.
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