Posts in : Ingredients dried oregano

• 

  Grilled Marinated Shrimp

  
  
  • Posted by elimam
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  Grilled Marinated Shrimp
  

  

  Course

  entree

  Cuisine

  Japanese

  Prep Time

  30 minutes

  Cook Time

  10 minutes

  Servings

  servings

  
  Ingredients

  • 1 cup Extra Virgin Olive Oil
  • 1/4 cup chopped fresh parsley
  • 1 Lemon juiced
  • 2 tablespoons hot pepper sauce
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp peeled and deveined with tails attached
  • skewers

  Course entree Cuisine Japanese Prep Time 30 minutes Cook Time 10 minutes Servings servings Ingredients 1 cup Extra Virgin Olive Oil 1/4 cup chopped fresh parsley 1 Lemon juiced 2 tablespoons hot pepper sauce 3 cloves garlic minced 1 tablespoon tomato paste 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds large shrimp peeled and deveined with tails attached skewers

  
  Instructions

  1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

  2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

  3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

  
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• 

  Artichoke, Cheese and Olive Antipasto

  
  
  • Posted by elimam
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  Artichoke, Cheese and Olive Antipasto

  

  Course

  appetizer

  Cuisine

  Italian

  Prep Time

  30 minutes

  Cook Time

  180 minutes

  Servings

  servings

  Ingredients

  • 3 jars marinated artichoke hearts undrained
  • 1 jars roasted red bell peppers drained and sliced
  • 1 can black olives drained
  • 1 pound smoked provolone cheese diced
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup Balsamic Vinegar
  • 1/2 teaspoon dried oregano
  • 1 clove garlic finely chopped
  • 1 pinch salt and pepper to taste
  • 8 fresh basil leaves cut into thin strips

  Course appetizer Cuisine Italian Prep Time 30 minutes Cook Time 180 minutes Servings servings Ingredients 3 jars marinated artichoke hearts undrained 1 jars roasted red bell peppers drained and sliced 1 can black olives drained 1 pound smoked provolone cheese diced 1/3 cup Extra Virgin Olive Oil 1/2 cup Balsamic Vinegar 1/2 teaspoon dried oregano 1 clove garlic finely chopped 1 pinch salt and pepper to taste 8 fresh basil leaves cut into thin strips

  Instructions

  1. Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
  2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
  3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.

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