What is a good/easy nautical themed appetizer?

Question

We are going boating. It is our first Raft -off and we are asked to share appetizers scored on presentation and display.

Answer 1

Good quality prawns on a bamboo skewer, grilled and served with a colorful dipping sauce (like a fresh mango chutney or fresh tomato salsa), presented on a banana leaf or some other non-toxic dark green leaf. Don't forget to soak the skewers in water very well before using for anything cooked on the grill.

Answer 2

Not sure what it is called but my mom had it at a party one time and then would fix it for dinner. 1 lb ground beef 1 lb pork sausage 1lb Velveeta cheese Brown the beef and sausage together and drain well. Put in large mixing bowl and add the cheese and mix well. Then spoon mixture on top of small pieces of bread (like the party rye, etc you can find) or put it on top of cooked biscuits that are cut in half or anything like this that you would like to use. Heat in 350 oven about 5 to 10 min just until the mixture has melted together and slightly browned on top. Just make sure to not over cook or the bread will burn. I did not look at all the answers so not sure what people have already suggested but you could also do: Cocktail sausages that have been simmered in the BBQ sauce of your liking. Or Sausage and cheese biscuits. 1 lb pork sausage 1 lb Cheddar cheese (sharp or mild depending on your taste) Put this in a bowl and add Bisquick as you mix. I start with a cup and go from there. You just want it to stick together but not be doughy. I also add a touch of milk for moisture and my aunt adds a little Cayenne pepper for spicy. Roll into small balls and bake 350 until brown.

Answer 3

When on a boat it is important to do food that is easily stored, transported and handled, as a boat doesnt make for a great kitchen. during our game fishing tournaments when we are back at home base and moored, most people do cheese, meat, pate, olive platters with crackers and later on we go onshore to the restaurant and its steak and red wine. The nautical theme goes out the window because when on the sea you dont necessarily want to eat sea food, especially sushimi.

Answer 4

Crab dip and crackers
Shrimp cocktail
Oyster shooters or.....

Go to Margaritaville.com and click on the "concoctions" tab then click on food recipes. There are some good appetizers on there that are easy to make with Margaritaville brand shrimp which you can purchase at your local grocery store. The Jerk Shrimp Bruschetta sounds yummy!

For the oyster shooters go to Foodnetwork.com and go to the Emeril page. It was the episode with Sammy Hagar.

Answer 5

Just get a store bought bottle of some type of citrus brush on marinade. Take bamboo skewers and after soaking them, skewer shrimp (about 5 to 7 a skewer). You can intersperse with red and green peppers or pineapple (real if ya got it) if you'd like.
Grill them and brush on the marinade. Chill them beforehand and they taste great. If you can serve them hot its just as good. Its simple and relatively fast.

Sorry...you think of the arrangement portion. I'm only the freakin' cook lady!

Answer 6

A baked potato halves(raft shaped) with little hot dog people sticking out and carrot stick oars?

Celery stick canoes with peanut butter carrot people??

Pretzels shaped like an anchor?

Cookies shaped into something?

Answer 7

ahi tuna tartar in endive leaf boats....









1 pound sashimi grade Ahi tuna, finely diced
1/4 cup sake and sesame marinade, recipe follows
1/4 teaspoon sesame seeds, toasted lightly
1/4 teaspoon black sesame seeds
1 avocado diced
1/2 cup chopped green onion
2 medium endives
handful of fresh cilantro chopped fine


Place tuna,avocado, onion, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes.
Arrange endive leaves in flower pattern on a plate....drop teaspoonsful of tuna mixture into each leaf

Sake and sesame marinade:
1/4 cup sesame oil (or chili oil for a kick)
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallot
1/2 teaspoon fresh chopped ginger
1 cup sake (rice wine)
1/2 cup rice vinegar, unseasoned
1/4 cup soy sauce
1/3 cup brown sugar, or to taste
Cornstarch slurry (3 tablespoons cornstarch and 1 tablespoon water, blended), to thicken

In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.

enjoy....ps...goes well with champagne

Answer 8

Shrimp.

Answer 9

Shrimp ring...you can buy them in a store already cooked, frozen so by the time you're out in the boat, they should be thawed out. some come with cocktail sauce and some don't so watch what you buy.

Answer 10

Crabcakes?