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Mediterranean Shrimp Antipasto

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Mediterranean Shrimp Antipasto
  • Prep 35 min
  • Total 2 hr 35 min
  • Servings 14
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Served as a first course or appetizer, this marinated mix will make any occasion special.
Updated Feb 24, 2010

Ingredients

  • 1 lb cooked deveined peeled medium shrimp with tails (31 to 35 count)
  • 1 block (8 oz) feta cheese, cubed
  • 2 cups fresh cauliflower florets
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 16 kalamata or ripe olives
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon fresh grated lemon peel
  • 2 cloves garlic, finely chopped

Steps

  • 1
    In large resealable food-storage plastic bag or glass baking dish, mix all ingredients. Gently move ingredients around in bag to mix well.
  • 2
    Refrigerate at least 2 hours but no longer than 12 hours to blend flavors. Drain before serving. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    The options for this antipasto are limitless. Try adding cucumber slices, chopped red onion or quartered artichoke hearts.
  • tip 2
    Feta cheese, a traditional ingredient in Greek salad, is a soft, white cheese ripened in brine. It tastes salty, so there's no need to add salt to this dish.

Nutrition

160 Calories, 12g Total Fat, 10g Protein, 3g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
300mg
13%
Potassium
150mg
4%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
10g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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