| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Appetizers, Seafood | 4 | Servings | |
INGREDIENTS
| 2 | t | Dijon Mustard |
| 1 | t | Lemon Juice |
| 1 1/2 | t | White Wine Vinegar |
| 2 | t | Fresh Tarragon, Chopped |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 225
Total Fat: 25.5g
Cholesterol: 30.2mg
Sodium: 473mg
Potassium: 100.6mg
Carbohydrates: 16g
Fiber: <1g
Sugar: 4.6g
Protein: 1.6g