| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Appetizers, Seafood, Syd’s book | 4 | Servings | |
INGREDIENTS
| 2 | ts | Dijon Mustard |
| 1 | ts | Lemon Juice |
| 1 1/2 | ts | White Wine Vinegar |
| 2 | ts | Fresh Tarragon, Chopped |
| 2 | ts | Dried Tarragon, Crushed |
| 1 | c | Mayonnaise |
| 3/4 | c | Baby Shrimp |
| 1/2 | c | Sour Cream |
INSTRUCTIONS
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. From: Syd's Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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