AnJ's Race Day Snack Tray

16 Shrimp, raw, 16 medium
8 Red Potato, raw, small (1-3/4" to 2-1/2" dia.)
2 Celery, raw, 2 stalk, large (11"-12" long) cut to 2" pieces
2 Lemons cut in half
1 Onions, raw, 1 medium (2-1/2" dia) Cut into quarters
10 Mushrooms, fresh, 10 medium whole
10 Garlic, 10 clove whole

10 Muenster Cheese slices paper thin 10g each
10 Hillshire Farm - Deli Select Ultra Thin Honey Roasted Turkey slices
6 Mezzetta Jalapeno Stuffed Olives, 6 serving
4 Mt. Olive kosher petite dill pickles, 4 serving
3t Yellow Mustard

2T Hellmann's Mayonaise
3t Yellow Mustard
1T Louisiana Hot Sauce (Original)
1/4t Creole Seasoning Tony Chacheres Original
1t Lea & Perrins, Worcestershire Sauce
Some Lemon Juice

2T Catsup
1T Prepared Horseradish (NOT Cream)
1t McIlhenny Tabasco, 1 tsp (remove)
1t Lea & Perrins, Worcestershire Sauce
Some Lemon Juice

5 Crackers, Sociables 5 crackers, 2 serving
12 Broccoli Florets
12 Baby Carrots, raw, 12 medium (remove)
12 Celery, raw, 12 strip (4" long) (remove)
1c Fresh Cauliflour Florets
4T Lighthouse Lite Ranch Salad Dressing for dipping
4T 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.