| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
8 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/4 |
c |
Tarragon vinegar |
| 2 |
tb |
Horseradish mustard |
| 1 |
tb |
Catsup |
| 1 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
c |
Salad oil |
| 1/4 |
c |
Minced celery |
| 1/4 |
c |
Minced green onions |
| 2 |
lb |
Shrimp, cooked and peeled |
| 4 |
md |
Avocados |
INSTRUCTIONS
In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper.
Slowly add oil, beating constantly with electric mixer. Stir in celery and
onions. Pour sauce over shrimp. Marinate 4 to 5 hours in refrigerator.
Halve and peel avocados. Lift shrimp out of sauce and arrange on each
avocado half. Pass sauce. Good served with chilled asparagus, carrot
strips, sliced beets and hard-cooked eggs. This is a good luncheon dish and
also can be served with toothpicks as an appetizer. Mrs. Neel Garland.
From "River Road Recipes, II", published by The Junior League of Baton
Rouge, Inc., 1980.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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