Warm Shrimp Antipasto

  • Servings: 4
Warm Shrimp Antipasto

Source: Martha Stewart Living, April 1996


  • 1 pound medium shrimp, shelled and deveined, tail section left on
  • 4 1/2-inch-thick slices peasant bread, toasted

For the Sauce

  • 2 medium cloves garlic, minced
  • 3 scallions, white and light-green parts only, sliced into 1/8-inch-thick rounds
  • 2 tablespoons chopped fresh marjoram or oregano
  • 2 tablespoons balsamic vinegar
  • 6 tablespoons dry Marsala wine
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper, to taste

For the Garnish

  • 1/4 cup olive oil


  1. Heat broiler. In a medium bowl, combine all the ingredients except 1 tablespoon olive oil and the bread. Transfer shrimp to an edged baking sheet, arranging them in a single layer, and pour the sauce over. Broil, about 2 inches from the heat, until shrimp are cooked through and browned, about 3 to 4 minutes.

  2. Meanwhile, lightly brush one side of the bread slices with remaining tablespoon olive oil; sprinkle with salt and pepper. Place a piece of bread on each of 4 plates; divide shrimp among them.

  3. Place baking sheet with sauce on a burner over medium-high heat and stir with a wooden spoon until sauce thickens slightly, 1 to 2 minutes. Drizzle sauce over bread and shrimp, and serve.


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