"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Marinated Antipasto Recipe

  Tried it? Rate this Recipe:


This recipe for Marinated Antipasto, by , is from The spera Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Mikitzel


1 1/2 lb. cooked peeled shrimp
6 oz. provolone, cubed
1 (6 oz.) can pitted black olives, drained
1/2 cup sliced green onion
1 cup vegetable oil
2/3 cup Real Lemon juice
2 tbsp. Dijon mustard
2 tsp. sugar
1 1/2 tsp. thyme
1 tsp. salt
4 oz. genoa salami cut into cubes
1 large red pepper seeded and cut into squares

Place shrimp, cheese, olives and onions in shallow dish or plastic bag.
In small jar combine remaining ingredients, except salami and red pepper.
Mix well.
Pour over shrimp and refrigerate 6 hours or over night, stirring occasionally.
Add salami and red peppers, toss.
Drain and serve.
Makes about 8 cups.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!