Shrimp Antipasto. Combine lemon juice, thyme, sugar, and Dijon in bowl and then slowly whisk in oil. Combine shrimp, cheese, olives, peppers in large bowl. For an easy fuss-free appetizer, set out this antipasto platter of marinated shrimp, bite-size mozzarella cheese balls, vegetables and olives.
Try adding cucumber slices, chopped red onion or quartered artichoke hearts. Feta cheese, a traditional ingredient in Greek salad, is a soft, white cheese ripened in brine. It tastes salty, so there's no need to add salt to this dish. You can have Shrimp Antipasto using 17 ingredients and 3 steps. Here is how you cook it.
Ingredients of Shrimp Antipasto
- It’s 2 lb of peeled and deveined shrimp.
- It’s 16 oz of provolone cheese, cubed.
- You need 1 cup of celery.
- You need 1 cup of white mushrooms.
- You need 1 cup of cauliflower.
- You need 1 cup of artichoke hearts.
- You need 1 can of black olives.
- It’s 1 large of red bell pepper.
- Prepare of Dressing.
- You need 1 1/2 cup of vegetable oil.
- You need 1 cup of white wine vinegar.
- It’s 2 tbsp of garlic powder.
- Prepare 4 tsp of dried basil.
- You need 4 tsp of dried thyme.
- It’s 2 tsp of dried oregano.
- It’s 2 tsp of seasoned salt.
- You need 4 tsp of sugar.
This Antipasto Grilled Shrimp Salad is a delicious and healthy way to get in those greens! If you love all the tastes from an antipasto platter, you'll love this salad! **Disclaimer: I was compensated to create this recipe for Eat Shrimp. Whether planning for a large or small crowd, these antipasto recipes are the perfect accompaniments. Whether planning for a large or small crowd, these antipasto recipes are the perfect accompaniments.
Shrimp Antipasto step by step
- Mix shrimp vegetables and cheese in a large bowl..
- Mix remaining ingredients separately and pour over shrimp and vegetables..
- Refrigerate for 2 to 12 hours before serving..
To create a traditional antipasto—preserve salmon separately in a pressure canner. This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If there's enough acid added I don't think you need to pressure can but some newbies come along and think they are experts. 🙂 This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has.