Seafood Antipasto
By á-170456
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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.
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