Seafood antipasto recipe

Seafood Antipasto recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This seafood antipasto recipe is a delightful medley of flavors from the sea. Packed with an assortment of fresh seafood, such as shrimp, mussels, and calamari, it offers a burst of taste in every bite. The dish is complemented by a zesty dressing made with lemon juice, olive oil, and herbs, adding a refreshing twist to the seafood. Perfect for a light appetizer or a main course, this antipasto is a true crowd-pleaser.

Keywords: seafood, antipasto, fresh, flavors, zesty.

seafood antipasto recipe details

Seafood antipasto recipe, recipe Rating: 4.5
Number of votes:103

Ingredients:

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

Instructions:

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.