Super Combo Tray Recipe
Three Big Scoops of Rhinehart’s Shrimp Spread, 25 of Mama’s Flaky Fried Chicken Fingers and 3½ dozen Spicy Boiled Shrimp with Cocktail Sauce, Esha Sauce, Honey Mustard and Ranch dip. Feeds 7 and Snacks 12
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Ingredients
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Shrimp Spread
Fried Chicken Fingers
Spicy Boiled Shrimp
Dips
Method
Shrimp Spread Preparation
- 1
Make the Shrimp Spread
In a large bowl, combine the chopped shrimp, cream cheese, mayonnaise, lemon juice, dill weed, garlic powder, salt, and black pepper. Mix until smooth and well combined. Refrigerate until serving.
Fried Chicken Preparation
- 2
Prepare Fried Chicken Fingers
Set up a breading station with three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dip each chicken strip first in the flour, then in the egg, and finally in the breadcrumbs. Heat oil in a deep fryer or large pot to 350°F (175°C) and fry the chicken fingers in batches until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
Spicy Boiled Shrimp Preparation
- 3
Serving
- 4
Assemble the Super Combo Tray
On a large serving platter, place three big scoops of the shrimp spread, arrange the fried chicken fingers, and pile the spicy boiled shrimp. Serve with cocktail sauce, Esha sauce, honey mustard, and ranch dip on the side.
