Wednesday, January 22, 2014

Feta-Stuffed Cherry Tomatoes with Shrimp #AppetizerWeek @NotSoSimpleSyrp

Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.

Welcome to Day 3 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker.  Whether you are a Broncos fan or a Seahawks fan, we want to make sure you had plenty of ideas for your game day spread.  Each day we will be dishing up a different set of appetizers.  We hope you enjoy this fabulous group of recipes.  Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

I'd like to tell you that I made this with football games in mind but, truthfully, it was a great snack for taking on the sailboat.  I popped them in a small container and put it in the cooler with the cold beverages.  Finger food and appetizers are great for picnics or celebrations of any kind!

14 oz or 400g shrimp, peeled and deveined (about 14 medium sized)
Olive oil
14 cherry tomatoes
3 1/2 oz or 100g goat milk feta cheese
1 tablespoon plain yogurt
Small bunch green onions
Freshly ground black pepper

Gently sauté the shrimp in a drizzle of olive oil until just cooked.  Set aside to cool.  I cooked them with the tails still on then took them off.  It doesn't make a difference so you can just as easily take the tails off first.

Cut the tops off of your cherry tomatoes and run the knife around the inside to loosen the flesh.

Scoop the insides out.  I used my quarter teaspoon measuring spoon, which worked beautifully.  Discard the seeds.

Cut just a tiny slice of skin off the bottoms of the tomatoes so that they will stand upright.  Lay the tomatoes, hollow side down, on some paper towels.

Mince all but two or three of your green onions.  You'll need a few kept long for garnish.

Crumble your feta cheese in a small bowl, add in the yogurt, the minced green onion and a few generous grinds of fresh black pepper.  Mix thoroughly.

Fill the tomatoes with the seasoned feta.

Cut your remaining green onions into short lengths.  Poke a piece of green onion into the feta.

Put one shrimp on top of each filled tomato.  Press gently to stick the shrimp down.

Keep chilled until ready to serve.


Visit all the other Appetizer Week Blogs for more Snack Time Deliciousness:

Today's sponsor is Not So Simple Syrup. They can be found on Facebook, and Twitter.  Not So Simple Syrup is a small, local maker of simple syrups.  Heidi and Barbie’s passion is to create all natural syrups that inspire and stimulate your penchant for amazing mixed drinks as well as iced teas, non-alcoholic beverages and dessert making and baking too. They pride themselves on individual service. When you purchase a NSSS product, you can be sure that it received their personal stamp of approval.

Not So Simple Syrup is providing us with a 6-month gift basket subscription for the winner.  Each month you will get a gift package with a new theme and everything you need to whip up a favorite recipe from the Not So Simple Syrup crew.  Everything but the booze will be included and shipped directly to your door. Like wine of the month, but with simple syrups. It's the gift that keeps on giving!

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***Disclaimer: This giveaway is being provided by Not So Simple Syrup. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***


  1. These are beautiful! And I bet they taste terrific, too :)

  2. You are right - these are beautiful!! It sounds so good - my signature appetizers are fajita stuffed deviled eggs - which I've never made for the blogs, but signature dish!


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