Labor Day Weekend is right around the corner – Football season is kicking off – and while the weather is warm we’re celebrating the weekend with a couple of easy, healthy make ahead apps that everyone will enjoy.
Who doesn’t love shrimp and dip? Here’s a super easy remoulade that you can pair with purchased cooked shrimp and make it tasty and beautiful! And the green olive dip is not only brilliantly beautiful and green, you’ll have people begging for the recipe – you don’t have to give them the secret ingredient!
Finally – its not a party unless you have a signature cocktail – Enjoy this “take-along” Bloody Mary that packed with flavor and a lot of zing!
If want to see the recipes IN ACTION – click here for the video: http://www.11alive.com/entertainment/television/programs/atlanta-and-company/nancy-waldeck-tailgate-recipes-8282017/468565751
Easy Overnight Remoulade Dressing with Shrimp
- 1 Cup Olive or Avocado Oil Mayo
- 2 TB Creole or Spicy Mustard
- 2 TB Ketchup
- 2 TB Minced Parsley
- 2 TB Minced Celery
- 2 TB Chopped Pickles
- 2 Garlic Cloves, Grated
- 1 Tsp Prepared Horseradish
- 1 Tsp Sweet Smoked Paprika
- 1 Tsp Hot Sauce
Mix all the ingredients together and put in the fridge overnight – along with a bag of purchased cooked shrimp.
Green Olive Dip with Veggies
- 1 ½ Cup Pitted Green Castlevetrano Olives
- ½ Cup Non Fat Greek Yogurt
- 1 Tin Oil Packed Anchovies, Drained
- 2 Cloves Garlic
- ¼ Cup Cilantro, Packed
- ¼ Cup Extra Virgin Olive Oil
In the food processor, Chop the olives coarsely, remove and place in a bowl
Add the yogurt, anchovies, garlic and cilantro to the processor. Pulse to chop the ingredients, and then with the motor running, slowly add in the olive oil. Remove from the processor and add to the green olives. If possible, set aside for an hour to allow the flavors to meld.
Bloody Mary Punch – TAILGATING STYLE
Make and TAKE this Bloody Mary in the bottle that its made in – easy peasy and NO fuss!
- 1 (64 OZ) Container Veggie Juice like V8, chilled
- 1 TB Freshly Ground Black Pepper
- 2 TB Fresh Lemon Juice
- 1 TB Olive Brine
- 1 TB Hot Sauce
- 1 TB Worcestershire sauce
- 1/2 Tsp Old Bay seasoning
- 1 Cup Chilled Vodka
- Celery sticks, Grape Tomatoes, Olives
Remove 2 Cups of V8 from the bottle. Add the pepper, lemon juice, olive brine, hot sauce, Worcestershire sauce, seasoning and vodka together in the bottle and shake. Transport the bottle to your tailgate or party and pour into glasses. Garnish with celery, tomatoes and olives.