| 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
A Message from our Provider:
“God will let you get away with it until suddenly . . .”