AnJ's Race Day Snack Tray
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 Shrimp, raw, 16 medium8 Red Potato, raw, small (1-3/4" to 2-1/2" dia.)2 Celery, raw, 2 stalk, large (11"-12" long) cut to 2" pieces2 Lemons cut in half1 Onions, raw, 1 medium (2-1/2" dia) Cut into quarters10 Mushrooms, fresh, 10 medium whole10 Garlic, 10 clove whole10 Muenster Cheese slices paper thin 10g each10 Hillshire Farm - Deli Select Ultra Thin Honey Roasted Turkey slices6 Mezzetta Jalapeno Stuffed Olives, 6 serving4 Mt. Olive kosher petite dill pickles, 4 serving3t Yellow Mustard2T Hellmann's Mayonaise3t Yellow Mustard1T Louisiana Hot Sauce (Original)1/4t Creole Seasoning Tony Chacheres Original1t Lea & Perrins, Worcestershire SauceSome Lemon Juice2T Catsup1T Prepared Horseradish (NOT Cream)1t McIlhenny Tabasco, 1 tsp (remove)1t Lea & Perrins, Worcestershire SauceSome Lemon Juice5 Crackers, Sociables 5 crackers, 2 serving12 Broccoli Florets12 Baby Carrots, raw, 12 medium (remove)12 Celery, raw, 12 strip (4" long) (remove)1c Fresh Cauliflour Florets4T Lighthouse Lite Ranch Salad Dressing for dipping4T Blue Cheese, Lighthouse/chunky for dipping
Peel and clean shrimp. Bring pot of water to boil and add 14cup Zatarain's seafood boil or equivalent. Put the potatoes, cut celery, cut lemons, cut onions, mushrooms and whole cloves of garlic into the pot and bring to a boil. Let boil for approx 20 minutes or until potatoes are soft to a fork. Put shrimp into pot and bring just back to a boil and turn off the fire. I drop in a couple of hand fulls of ice to stop the shrimp from cooking any further and becoming tough. Let the shrimp and the vegies soak in the seasoned water for at least 30 minutes to absorb all the flavors.
Take the thin slices of Muenster cheese and roll tightly one slice of turkey in each. Put the first portion of mustard in a small container for dipping
Put the Olives and Pickles into small containers to sit on the tray.
Mix the mayo and one portion of the Yellow Mustard with the Louisiana Hot Sauce, Tony Chachere's, Worcestershire and enough lemon to get a good consistency
Mix the Catsup, Horseradish, .Tabasco, Worcestershire and Lemon. Add horseradish and Tabasco to taste. (I like enough Horseradish to kind of make my nose burn. But that's just me)
Arrange all the rest on a tray and serve to the living room or den (wherever your watching your sports).
We like it with beer or really cold white wine or champagne.
Enjoy
Art
Number of Servings: 8
Recipe submitted by SparkPeople user ANJNNO.
Take the thin slices of Muenster cheese and roll tightly one slice of turkey in each. Put the first portion of mustard in a small container for dipping
Put the Olives and Pickles into small containers to sit on the tray.
Mix the mayo and one portion of the Yellow Mustard with the Louisiana Hot Sauce, Tony Chachere's, Worcestershire and enough lemon to get a good consistency
Mix the Catsup, Horseradish, .Tabasco, Worcestershire and Lemon. Add horseradish and Tabasco to taste. (I like enough Horseradish to kind of make my nose burn. But that's just me)
Arrange all the rest on a tray and serve to the living room or den (wherever your watching your sports).
We like it with beer or really cold white wine or champagne.
Enjoy
Art
Number of Servings: 8
Recipe submitted by SparkPeople user ANJNNO.
Nutritional Info Amount Per Serving
- Calories: 427.5
- Total Fat: 20.1 g
- Cholesterol: 69.2 mg
- Sodium: 1,215.1 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 7.3 g
- Protein: 18.7 g
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