Herbed Shrimp Antipasto
INGREDIENTS
1 lb shrimp, cooked, peeled and deveined
8 oz provolone cheese, cut in bite-sized pieces substitution
2 cups small cauliflower florets
1 large red bell pepper, cut in bite-sized pieces
1 can (6 oz) pitted large ripe olives, drained
3/4 cup vegetable oil
1/2 cup white wine vinegar
1 tbsp McCormick® Garlic Powder
2 tsp McCormick® Basil Leaves
2 tsp McCormick® Whole Thyme Leaves
2 tsp sugar
1 tsp McCormick® Oregano Leaves
1 tsp Lawry's® Seasoned Salt
INSTRUCTIONS
- Place shrimp, cheese, vegetables and olives in large resealable plastic bag or glass dish. Mix remaining ingredients in small bowl. Pour over shrimp and vegetables; toss to coat well
- Refrigerate 2 hours or up to 12 hours, stirring vegetables or turning bag occasionally. Drain, if desired, to serve
Recipe by
McCormick
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INGREDIENTS For Cake: 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 ½ tsp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. salt 1 cup granulated sugar ½ cup brown sugar (packed) 1 cup vegetable oil 4 large eggs (room temperature) 2 tsp. vanilla extract 2 ½ cups carrots (finely grated) ½ cup crushed pineapple (drained) ¾ cup chopped walnuts or pecans (optional) For Frosting: 8 oz. cream cheese, softened ½ cup unsalted butter, softened 3-4 cups confectioner’s sugar 1 teaspoon vanilla extract Pinch of salt INSTRUCTIONS For Cake: Prep: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and well-blended. Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the grated carrots, drained pineapple, and nuts (if using). Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool: Let the cakes cool completely in the pans (or chill them) before frosting. For Cake: Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar, then mix in the vanilla and a pinch of salt. Beat until the frosting is light and fluffy. Assemble: Place one cake layer on a serving plate and spread frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake. Garnish: If desired, garnish with extra nuts or a light dusting of cinnamon.
INGREDIENTS 1 lb. carrots (peeled and cut into 2-3 inch sticks, or whole small carrots) 1 Tbsp. olive oil 1 Tbsp. unsalted butter 2 Tbsp. honey 1 tsp. fresh thyme leaves (or ½ tsp. dried thyme) ¼ tsp. salt ⅛ tsp. black pepper 1 Tbsp. orange juice (optional) ½ tsp. orange zest (optional) 1 Tbsp. chopped parsley (for garnish) INSTRUCTIONS Parboil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 4-5 minutes until just tender but still slightly firm. Drain and set aside. Make the Glaze: In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, stir in the honey and thyme. Glaze and Caramelize: Add the carrots to the skillet and toss to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Season and Finish: Season with salt and pepper. Stir in the orange juice and zest (if using) and cook for another 1-2 minutes until the glaze thickens and coats the carrots. Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.
