Seafood antipasto

Seafood Antipasto recipe

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One 14-ounce bottle catsup
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
One 4.5-ounce can shrimp (drained)
One 4.5-ounce can tuna (undrained)
One 4-ounce can sliced mushrooms or 3/4 pound fresh mushrooms, sliced
2 small onions sliced and separated into rings
1 cup salad Spanish olives (drained)
One 4-ounce can ripe olives (drained)
1 cup raw cauliflower sections

Combine, catsup, Worcestershire 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.

Tags: recipe, Seafood antipasto, cooking, diy