Best 4 Warm Shrimp Antipasto Recipes

Indulge in a delectable journey of flavors with our warm shrimp antipasto, a symphony of succulent shrimp, aromatic herbs, and tangy lemon, delicately arranged on a bed of crisp lettuce. This appetizer is a true celebration of Mediterranean cuisine, combining the freshness of the sea with the vibrant flavors of sun-kissed produce. Allow your taste buds to be tantalized by the sweet and succulent shrimp, perfectly cooked to retain its tender texture, while the zesty lemon dressing adds a burst of brightness, elevating the dish to a whole new level of culinary delight. Embark on a culinary adventure with our diverse collection of recipes, featuring variations of this classic dish. Discover the tantalizing "Warm Shrimp Antipasto with Garlic and Herbs," where the aromatic fusion of garlic and herbs complements the shrimp's natural sweetness. For a spicy kick, try the "Warm Shrimp Antipasto with Spicy Calabrian Chili Oil," where the fiery heat of Calabrian chili oil awakens your senses. If you prefer a creamy touch, the "Warm Shrimp Antipasto with Creamy Avocado Dressing" combines ripe avocados with tangy lemon juice, creating a luscious and indulgent sauce. Whichever recipe you choose, prepare to be captivated by the harmonious blend of flavors and textures that define this exceptional dish.

Check out the recipes below so you can choose the best recipe for yourself!

WARM SHRIMP ANTIPASTO

Warm Shrimp Antipasto image

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

Ingredients

1 pound medium shrimp, shelled and deveined, tail section left on
4 1/2-inch-thick slices peasant bread, toasted
2 medium cloves garlic, minced
3 scallions, white and light-green parts only, sliced into 1/8-inch-thick rounds
2 tablespoons chopped fresh marjoram or oregano
2 tablespoons balsamic vinegar
6 tablespoons dry Marsala wine
2 tablespoons fresh lemon juice
Salt and freshly ground pepper, to taste
1/4 cup olive oil

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.

MEDITERRANEAN SHRIMP ANTIPASTO

Mediterranean Shrimp Antipasto image

Served as a first course or appetizer, this marinated mix will make any occasion special.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h35m

Yield 14

Number Of Ingredients 11

Ingredients

1 lb cooked deveined peeled medium shrimp with tails (31 to 35 count)
1 block (8 oz) feta cheese, cubed
2 cups fresh cauliflower florets
1 medium red bell pepper, cut into 1-inch pieces
16 kalamata or ripe olives
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 tablespoon fresh grated lemon peel
2 cloves garlic, finely chopped

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.

Nutrition Facts : Calories 160, Carbohydrate 3 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 0 g

SHRIMP ANTIPASTO

Shrimp Antipasto image

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

Ingredients

2 lbs large cooked shrimp
4 ounces hard salami, cubed bite-size
6 ounces provolone cheese or 6 ounces monterey jack cheese, cubed bite-size
2/3 cup jumbo black olives
2/3 cup green olives
2 cups bell peppers (mixed red, yellow, green peppers)
1 cup oil (I use 1/2 olive ad 1/2 vegetable oil)
2/3 cup lemon juice
1/2 teaspoon thyme
2 tablespoons sugar
2 tablespoons Dijon mustard

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

ANTIPASTO

Antipasto image

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

Ingredients

3 (14 ounce) cans olives, ripe, sliced
3 (14 ounce) cans green olives, sliced
4 heads cauliflower florets, small
3 (12 ounce) jars pickled onions
3/4 cup olive oil
6 (10 ounce) cans sliced mushrooms
4 green peppers, chopped
5 (14 ounce) cans green beans, chopped
8 cups ketchup, Heinz (The large can at Costco is just the right size)
4 -5 shrimp, rings or 5 (6 ounce) cans shrimp
6 (6 ounce) cans tuna in water (I buy one big tuna can at Costco)
2 quarts dill pickles, chopped
3/4 cup white vinegar (see NOTE!!)

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

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go.
Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't overcrowd the pan: When cooking the shrimp, make sure to give them enough space so that they can cook evenly.
Season the shrimp generously: Don't be afraid to use plenty of salt and pepper, as well as other spices and herbs.
Cook the shrimp until they are just cooked through: Overcooked shrimp are tough and rubbery.
Serve the shrimp immediately: Warm shrimp antipasto is best enjoyed when it is freshly made.

Conclusion:

Warm shrimp antipasto is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to enjoy fresh shrimp, and it can be easily customized to your own taste. Whether you like your shrimp spicy or mild, with or without vegetables, there is a warm shrimp antipasto recipe out there for you. So next time you are looking for a quick and easy appetizer, give warm shrimp antipasto a try.