No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Warm Shrimp Antipasto

  • Servings: 4
  • Yield: Serves 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.

Related Topics