Mediterranean Shrimp Antipasto Food

MEDITERRANEAN SHRIMP ANTIPASTO

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.

MEDITERRANEAN SHRIMP

Steps:

• Heat 2 TBSP of the olive oil in a large nonreactive skillet.
• Add the garlic, onions, and scallion; saute over medium heat for 2 minutes, stirring frequently.
• Stir in tomatoes: cook over high heat for 5 minutes.
• Stir in the wine and cook 1 minute longer.
• Remove from heat and scrape into a large bowl.
• Stir in half of the feta cheese and set aside.
• Meanwhile, Cook bowtie pasta according to package directions, al dente.
• Remove from heat and drain.
• In the same pan the sauce was prepared, heat the remaining TBSP olive oil.
• Add shrimp, and saute over medium-high heat until cooked through, about 2 minutes.
• Add chopped olives ans the sauce.
• Lower the heat and cook 1 minute.
• Stir in remaining feta cheese, the butter and the freshly ground black pepper.
• Toss the sauce with the pasta and garnish with remaining whole olives.

SHRIMP ANTIPASTO

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.

ITALIAN STYLE SHRIMP AND ARTICHOKE ANTIPASTO BY SY

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.

ANTIPASTO

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.".

MEDITERRANEAN SHRIMP AND PASTA

Steps:

• Cook linguine according to package directions, drain and keep warm.
• Peel and de-vein shrimp.
• Cook onion and garlic in oil in a large wok or skillet until tender, stirring often.
• Stir in the tomato and dried spices (next 4 ingredients).
• Cook 3 minutes, stirring constantly.
• Add shrimp and cook 3 more minutes, stirring occasionally (or until shrimp turn pink). Be careful not to over cook the shrimp.
• Add the parsley, olives, and lemon juice.
• Cook until thoroughly heated.
• Serve over linguine. Sprinkle with feta cheese.

MEDITERRANEAN PASTA WITH SHRIMP

Steps:

• Peel shrimp and devein; keep chilled until needed.
• Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
• Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
• Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
• In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
• Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
• Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
• Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
• Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
• Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
• Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
• Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
• Serve hot, with other foods if desired.