How to Cook Perfect Shrimp Antipasto

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

  1. It’s 2 lb of peeled and deveined shrimp.
  2. It’s 16 oz of provolone cheese, cubed.
  3. You need 1 cup of celery.
  4. You need 1 cup of white mushrooms.
  5. You need 1 cup of cauliflower.
  6. You need 1 cup of artichoke hearts.
  7. You need 1 can of black olives.
  8. It’s 1 large of red bell pepper.
  9. Prepare of Dressing.
  10. You need 1 1/2 cup of vegetable oil.
  11. You need 1 cup of white wine vinegar.
  12. It’s 2 tbsp of garlic powder.
  13. Prepare 4 tsp of dried basil.
  14. You need 4 tsp of dried thyme.
  15. It’s 2 tsp of dried oregano.
  16. It’s 2 tsp of seasoned salt.
  17. 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

  1. Mix shrimp vegetables and cheese in a large bowl..
  2. Mix remaining ingredients separately and pour over shrimp and vegetables..
  3. 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.