Whipping Feta Smooth

The difference between mashed feta and whipped feta is one extra minute in the processor. Crumble well-drained, brine-packed feta with a little cream cheese or thick Greek yogurt, olive oil and lemon juice, then blend for a full 1–2 minutes, scraping down the bowl, until it turns pale, airy and spreadable rather than grainy. Two things keep it smooth: blend longer than feels necessary, and work with the cheese at cool room temperature, since feta straight from the fridge stays stiff and granular. Used as a base rather than a sauce, the whipped feta becomes a bed the hot shrimp rest into, catching their lemon-oregano juices.