"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Shrimp Antipasto Recipe

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This recipe for Shrimp Antipasto, by , is from The Jackson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Suzanne Jackson
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
4 - 5 lb shrimp, peeled and cooked
12 oz provolone cheese, cubed
2 - 6 oz can whole black olives
1/2 cup sliced green onions
8 oz hard or genoa salami, cubed
2 red pepper, chopped
2 jars artichoke hearts

Dressing:
1 cup vegetable oil
2/3 cup fresh lemon juice
2 T dijon mustard
2 t sugar
1 1/2 t dried thyme
1 t salt
Directions:
Directions:
Combine cooked shrimp, cheese, olives and onions in a large shallow dish, combine dressing, cover and marinate together overnight. Add remaining ingredients before serving. Drain off excess dressing
Number Of Servings:
Number Of Servings:
Good for a crowd!
Personal Notes:
Personal Notes:
This recipe came from Mamie.
I buy raw, unpeeled shrimp. I juice my lemons for the dressing first, peel the shrimp and then cook the shrimp with salt and the juiced lemons in the water.

 

 

 

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