• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Shrimp Antipasti

  • Recipe Submitted by on

Category: Shellfish, Appetizers

 Ingredients List

  • 1 lb Shell-on Shrimp; uncooked
  • 1 c Dry white wine
  • 1 c Water
  • 1 ts Dried oregano
  • 2 ts Dill weed
  • 1/2 ts Salt

 Directions

ITALIAN HUMMUS
2 c Cooked Cannellini beans; *
1/2 c Chopped onion
1 Garlic clove; minced
2 tb Olive oil
1/3 c Italian bread crumbs*; (up
-to 2/3)
2 tb Tomato paste
1/4 c Grated Parmesan cheese
1 ts Balsamic vinegar OR red wine
-vinegar
1 tb Capers; drained

Bring wine, water, oregano, dill and salt to a boil; add shrimp and return
to a boil. Boil 1 to 2 minutes. Let shrimp cool in cooking liquid until
they can be handled. Peel and devein, retaining tails, if desired. Set
aside.

Italian Hummus: Drain and rinse beans; drain well. Set aside. Cook onion
and garlic in oil over medium heat until soft, about 5 minutes. Stir in 1/2
cup bread crumbs. Put into food processor with drained beans. Add tomato
paste, cheese and vinegar; process until smooth, Add capers and process
with a quick off and on motion. Add more bread crumbs if mixture seems
soft.

Serving Suggestions: ~Spread small toasts or cooked small red potato slices
with hummus; top with shrimp that have been split and spread, leaving rails
intact. ~Fill cherry tomatoes (seeds removed) or small mushrooms (stems
removed) with hummus and top with shrimp. ~Cut thin slices of zucchini or
cucumber, spread lightly with hummus and wrap around shrimp. ~Place a small
mound of hummus on one end of vegetable slice, roll and sit upright on a
parsley or celery leaf; hang a shrimp over edge. Garnish shrimp canapes
with black olives, capers, roasted red pepper strips, etc.

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