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Name: Shrimp Antipasti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9
Cuisine: American
Ingredients: 1 ts Dried Oregano; 1 c Dry white wine; 1/2 c Onions chopped; 1 Garlic minced; 1/4 c Grated Parmesan cheese; 1 tb Capers drained; 1 lb Shrimp Shell-on, uncooked; 1/2 ts Salt; 1/3 c Italian bread crumbs *; 1 c Water; 2 tb Tomato paste; 2 tb olive oil; 2 c Cannellini beans * Cooked; 1 ts Balsamic vinegar OR red wine; 2 ts Dill weed

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INGREDIENTS

1 ts Dried Oregano
1 c Dry white wine
1/2 c Onions ; chopped
1 Garlic ; minced
1/4 c Grated Parmesan cheese
1 tb Capers ; drained
1 lb Shrimp ; Shell-on, uncooked
1/2 ts Salt
ITALIAN HUMMUS
1/3 c Italian bread crumbs ; *
1 c Water
2 tb Tomato paste
2 tb olive oil
2 c Cannellini beans ; * Cooked
1 ts Balsamic vinegar ; OR red wine
2 ts Dill weed

Servings

INSTRUCTIONS

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. * Makes 6-9 Appetizer Plates. * BEANS: one 15 or 19 oz. can Cannellini beans (white kidney). CRUMBS: from fresh bread with crusts removed, or packaged. * REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA. Shrimp Recipes and cooking tips from supplier, Ocean Garden: see http://www.webstationone.com/recipes 1998-Apr Hanneman/Buster Recipe by: http://www.oceangarden.com/ * Posted to MC-Recipe Digest by KitPATh on Apr 11, 1998

NOTES

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Shrimp Antipasti

1 ts Dried Oregano
1 c Dry white wine
1/2 c Onions chopped
1 Garlic minced
1/4 c Grated Parmesan cheese
1 tb Capers drained
1 lb Shrimp Shell-on, uncooked
1/2 ts Salt
 ITALIAN HUMMUS
1/3 c Italian bread crumbs *
1 c Water
2 tb Tomato paste
2 tb olive oil
2 c Cannellini beans * Cooked
1 ts Balsamic vinegar OR red wine
2 ts Dill weed

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.    * Makes 6-9 Appetizer Plates. * BEANS: one 15 or 19 oz. can Cannellini  beans (white kidney). CRUMBS: from fresh bread with crusts removed, or  packaged. * REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca,  USA. Shrimp Recipes and cooking tips from supplier, Ocean Garden: see  http://www.webstationone.com/recipes    1998-Apr Hanneman/Buster    Recipe by: http://www.oceangarden.com/ *    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 11,  1998

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 9

Calories: 106
Calories from Fat: 22 (21%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.6g
Cholesterol 76.9mg		24 %
Sodium 251.7mg		9 %
Potassium 313.5mg		8 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 6.4g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 106

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