Herbed Shrimp Antipasto
From lillyann 15 years agoIngredients
- 1 pound shrimp, cooked, peeled and deveined shopping list
- 8 ounces provolone or mozzarella cheese, cut in bite-sized pieces shopping list
- 8 ounces (about 2 cups) vegetables, such as small whole mushrooms or fresh cauliflowerets shopping list
- 1 large red bell pepper, cut in bite-sized pieces shopping list
- 1 can (6 ounces) pitted large ripe olives, drained shopping list
- 3/4 cup vegetable oil shopping list
- 1/2 cup white wine vinegar shopping list
- 1 tablespoon McCormick® garlic powder shopping list
- 2 teaspoons McCormick® basil leaves shopping list
- 2 teaspoons McCormick® thyme leaves shopping list
- 1 teaspoon McCormick® oregano leaves shopping list
- 1 teaspoon seasoned salt shopping list
- 2 teaspoons sugar shopping list
How to make it
- Place shrimp, cheese, vegetables and olives in large resealable plastic bag or glass dish. Mix remaining ingredients in small bowl. Pour over shrimp and vegetables; toss to coat well.
- Refrigerate 2 hours or up to 12 hours, stirring vegetables or turning bag occasionally. Drain, if desired, to serve.
- COOKS NOTES: To cook shrimp: Bring 4 cups water and 1 tablespoon OLD BAY® Seasoning to boil in large saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Drain; cool with ice cubes. Peel and devein, leaving tails on. Refrigerate until ready to use.
- Test Kitchen Tip: Frozen artichoke hearts (8 or 9 ounce package) may be substituted for cauliflowerets. Cook artichoke hearts as directed on package. Drain; cut in bite-sized pieces, if necessary.
People Who Like This Dish 3
- danmor Nowhere, Us
- valinkenmore Malott, WA
- lillyann Colorado Springs, CO
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The Rating
Reviewed by 1 people-
Great party food - love this post! High 5 to you.
valinkenmore in Malott loved it
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