Shrimp antipasto
Shrimp antipasto
Ingredients/Components
- sugar - 2 tsp
- salt - 1 tsp
- thyme leaves
- Dijon-style mustard - 2 Tbsp
- ReaLemon lemon juice concentrate - 2/3 c
- can pitted ripe olives, drained - 1 oz
- medium raw shrimp, peeled, deveined and cooked
- Genoa salami, cut into cubes - 4 oz
- Provolone cheese, cut into cubes - 6 oz
- large red pepper, seeded and cut into squares - 1 item
How to make shrimp antipasto:
Place shrimp, cheese and olives in large shallow dish. In 1-pint jar with tight-fitting lid, combine remaining ingredients except salami and pepper. Shake well. Pour over shrimp mixture. Cover; refrigerate 6 hours or overnight, stirring occasionally. Add salami and pepper; toss. Drain; garnish as desired. Refrigerate leftovers.Tip: Cooked scallops can be substituted for all or part of the shrimp.
Recipe categories: Appetizers, Shellfish, Shrimp.
Rating:
Related ingredients:
cream cheese, eggs, salt, oil, honey, beaten eggs, chopped onion, small onion, chopped fine, strips bacon, cut in half
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