Warm Shrimp Antipasto Recipes

Steps:

• In large resealable food-storage plastic bag or glass baking dish, mix all ingredients. Gently move ingredients around in bag to mix well.
• Refrigerate at least 2 hours but no longer than 12 hours to blend flavors. Drain before serving. Store in refrigerator.

Steps:

• Heat broiler. In a medium bowl, combine all the ingredients except 1 tablespoon olive oil and the bread. Transfer shrimp to an edged baking sheet, arranging them in a single layer, and pour the sauce over. Broil, about 2 inches from the heat, until shrimp are cooked through and browned, about 3 to 4 minutes.
• Meanwhile, lightly brush one side of the bread slices with remaining tablespoon olive oil; sprinkle with salt and pepper. Place a piece of bread on each of 4 plates; divide shrimp among them.
• Place baking sheet with sauce on a burner over medium-high heat and stir with a wooden spoon until sauce thickens slightly, 1 to 2 minutes. Drizzle sauce over bread and shrimp, and serve.

Steps:

• In a large skillet, heat 1 tablespoon olive oil and the garlic over medium-high heat. When the oil is hot but not smoking, add the shrimp and cook, stirring frequently, until they turn pink, about 4 minutes.
• Remove the shrimp from the pan, reserving the garlic and oil. Chop the shrimp into pieces slightly larger than the beans. Toss the shrimp with the beans, adding the reserved oil and garlic.
• In a serving bowl, toss the shrimp and beans with the remaining olive oil and the red onions. Strip the rosemary leaves from the stems and add to the beans. Toss, then add the vinegar and season with salt and pepper. Toss again, before adding the basil. Just before serving, toss the beans once more and adjust seasoning. Add more oil, salt, pepper, and balsamic vinegar, as desired.

Steps:

• Bring about 2-3 cups of water to a boil in a pot, add vinegar and cleaned shrimp, cook for about 1-2 minutes, until they are pink. Make sure the shrimp are not over cooked, drain and let cool. (If using large shrimp cut in half).
• Add chopped up artichoke hearts, marinade and shrimp in large bowl.
• Add chopped up olives, mushrooms, dry tomatoes oregano, pepper flakes and 2 tablespoons parsley into bowl and toss.
• Add 2 plus tablespoons olive oil, lemon juice and toss.
• Transfer food from the large bowl into a nice serving dish.
• Add caper berries all around and on top of shrimp, artichoke mixture.
• Sprinkle 2 tablespoons Italian parsley on top of dish as well.
• Place lemon wedges around and on inside edge of the dish for a decorative effect.
• Let stand for a while at room temperature to blend flavors and serve.
• Enjoy!
• NOTE- You might want to add less reserved maranide to taste, since the marinade dominates the taste of this dish. As an alternative you can substitute two 13.75 oz cans (non- marinaded) artichoke hearts and then add more spices to taste. Using large shrimp is best, since it is one of the main ingredients. Finally, use lemon wedges and squeeze on individual portions.

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

Steps:

• Make the marinade:
• In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
• In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

Steps:

• Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
• Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
• Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.

Steps:

• Combine lemon juice, thyme, sugar, and Dijon in bowl and then slowly whisk in oil. Set aside. Combine shrimp, cheese, olives, peppers in large bowl. Cover with vinaigrette and marinate overnight or at least 6 hours. Add salami just before serving. Drain and serve on lettuce leaves or just place bowl at appetizer table and allow guests to use decorative toothpicks to spear nibbles.