| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Shrimp, Hot |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sour Cream |
| 1/4 |
c |
Mayonnaise |
| 2 |
tb |
Chili Sauce Or Tomato Sauce |
| 1 |
tb |
Fresh Lemon Juice |
| 1 |
tb |
Drained Horseradish |
| 1 1/2 |
ts |
Worcestershire Sauce |
| 1/2 |
ts |
Tabasco Pepper Sauce |
| 1 1/2 |
ts |
Curry Powder |
| 1 |
tb |
Finely Minced Mango Chutney |
| 2 |
tb |
Drained Capers |
| 2 |
lb |
Shrimp, Cookked, Shelled And Deveined |
| 1 |
tb |
Chopped Fresh Parsley |
INSTRUCTIONS
Martha Tupper Kay, a special lady from Mississippi, created recipes for
McIlhenny Company for many years. She was famous for her shrimp sauce,
which has a deliciously complex mix of condiments and spices. If you
prefer, the sauce can be served on the side, for dipping.
~------------------------------------------------------ ~-----------------
In a large bowl, stir together the sour cream, mayonnaise, chili sauce,
lemon juice, horseradish, Worcestershire sauce, Tabasco sauce, curry
powder, chutney and capers. Pour the sauce over the shrimp and toss to
coat. Refrigerate for several hours. To serve, mound the shrimp in a
serving dish and sprinkle with parsley and additional capers, if desired.
From: The Tabasco Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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