Seafood Antipasto

By á-170456

Ingredients

• 1 bottle catsup - (14 oz)
• 1/4 cup Worcestershire sauce
• 1 teaspoon garlic powder
• 1 can shrimp - (4 1/2 oz) (drained)
• 1 can tuna - (4 1/2 oz) (undrained)
• 1 can sliced mushrooms - (4 oz)
• (or 3/4 lb fresh mushrooms/ sliced)
• 2 small onions sliced, and separated into rings
• 1 cup salad Spanish olives drained
• 1 can ripe olives - (4 oz) drained
• 1 cup raw cauliflower sections

Details

Servings 1

Preparation

Step 1

Combine, catsup, Worchestershire sauce, and garlic powder. Add rest of ingredients except cauliflower, mixing gently to keep shrimp whole. Top with small cauliflower sections, cook on low heat for 1 hour.

Serve with a good butter-flavor cracker or slices of toasted Italian bread. May be made several days in advance. Just refrigerate after cooking and reheat when ready to use.

This recipe yields ?? servings.