MEDITERRANEAN SHRIMP
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
- For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
- Drizzle the baguette pieces with olive oil.
- Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
- Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.
MEDITERRANEAN SHRIMP WITH ANGEL HAIR PASTA
Our Mediterranean Shrimp with Angel Hair Pasta can be ready in only 25 minutes for an easy and flavorful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package; drain, reserving 1/2 cup cooking water. Return pasta to saucepan; cover to keep warm.
- Meanwhile, in large skillet, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring frequently, until onion has softened. Add sun-dried tomatoes, oregano, pepper flakes, salt and capers. Cook 3 minutes longer.
- Stir in shrimp. Cover; cook until shrimp just turn pink, about 5 minutes. Stir in lemon juice. Gradually stir in reserved pasta cooking water.
- Add pasta to skillet; toss with shrimp and sauce. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
WARM SHRIMP ANTIPASTO
Well-seasoned shrimp are broiled and then paired with bread that's lightly brushed with olive oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 10
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.
ITALIAN STYLE SHRIMP AND ARTICHOKE ANTIPASTO BY SY
This tasty marinated antipasto recipe was created for a Thanksgiving holiday party. It was initially based on a recipe called "San Benedetto Style Shrimp and Artichoke Hearts". Then I surfed the internet and found other marinaded recipes which interested me. So I combined ingredients and added some of my favorites as well.
Provided by SkipperSy
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 206.3, Fat 8.7, SaturatedFat 1.3, Cholesterol 147.2, Sodium 652.8, Carbohydrate 15.8, Fiber 6.8, Sugar 1.5, Protein 20.4
ANTIPASTO
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 been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)
Provided by Kansas A
Categories Tuna
Time 1h30m
Yield 28 Pints
Number Of Ingredients 13
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.".
Nutrition Facts : Calories 353, Fat 19.2, SaturatedFat 2.8, Cholesterol 16.1, Sodium 2426.9, Carbohydrate 36.2, Fiber 8.4, Sugar 22.7, Protein 16.5
SHRIMP ANTIPASTO
This makes a beautiful appetizer for a crowd. My favorite way to serve it is on the appetizer table allowing guests to use a decorative toothpick to spear their servings. It can also be drained and served on lettuce leaves. The leftovers will keep for several days in the fridge.
Provided by CallieF
Categories Easy
Time 6h30m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 364.9, Fat 27.4, SaturatedFat 6.1, Cholesterol 178.6, Sodium 1173, Carbohydrate 6.4, Fiber 0.8, Sugar 3.2, Protein 23.5
MEDITERRANEAN PASTA WITH SHRIMP
Tender shrimp, colorful spinach, tangy feta and salty olives make a Greek-inspired dinner light and refreshing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan.
- Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
- Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 150 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (About 1 1/4 Cups), Sodium 860 mg, Sugar 2 g, TransFat 0 g
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