Shrimp and Artichoke Antipasto Appetizer

by Emily Kemme

Looking for a quick and easy appetizer that really shines? This shrimp and artichoke antipasto fits the bill. Loaded with fresh ingredients to tantalize and tease the palate, it also makes the perfect light salad lunch for a group of friends. Elegant and colorful, the mixture of green herbs, tomatoes, shrimp, and artichokes will help create a memorable event for your guests.

Shrimp and Artichoke Antipasto Appetizer

Slightly tangy and as varied as any antipasto platter, this Shrimp Artichoke Appetizer makes it a party. It also is beautiful presented as individual salads for an elegant luncheon.

Shrimp and Artichoke Antipasto Appetizer Recipe

1 bunch Italian parsley, stems removed, leaves minced

2 scallions, white and light green parts only, sliced

3 lbs peeled and deveined large, cooked shrimp (tails on or off)

2 – 14.5 ounce cans artichoke hearts, drained and halved

2 – 6 ounce cans black olives, drained

2 pints grape tomatoes, halved

1/2 lb cotija cheese, cut into 1/2 inch pieces

Note: Cotija is a mild, semi-hard cow’s milk cheese that flakes or crumbles easily. Similar to feta, but a bit less salty, it originates in Mexico in the Michoacan Hills. Available in wedges, cut off what you need for this recipe, and save the rest for snacking.

1 – 12 ounce bottle Brianna’s Home Style Dressing – Italian Vinaigrette

Combine all ingredients except for vinaigrette in large mixing bowl. Add vinaigrette to taste (for this recipe, I used nearly the entire bottle because the dressing is mild). Toss gently to combine. Cover and chill at least 8 hours, or overnight. Toss before placing in serving dish, or as individual salad portions.

Makes 20-30 appetizer portions, or up to 12 salads.

J Lassalle Cachet d'Or ChampagneThe soft flavors in this lovely appetizer can still shine, according to Stephanie Davis, if paired with a mild, yet elegant Champagne. Davis, a wine educator with Winacea, says that all Champagne houses have their own style, and some products are more full bodied than others. Look for one that is in the light to medium bodied category, and if you’re feeling adventurous, ask for a “grower Champagne.” Sometimes called Farmer Fizz, and often a better value than the large, mass-produced products such as Moet & Chandon, it’s the product of winemakers who grow their own grapes and use them to make their own Champagne.

She recommends J. Lasalle “Cachet d’Or” 1er Cru Brut Champagne, which you can find for about $35/bottle.


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Award-winning author Emily Kemme writes about human nature, because living brings its own humor, angst and heroism. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou where she hopes you’ll find illumination of the everyday in a way that highlights its brilliance. Vodka and recipes optional.

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