Name: Shrimp Piquante (Tabasco)
Ingredients: 4 c Water; 1/4 c Vinegar; 2 ts Salt; 1 ts TABASCO pepper sauce; 1 sm Onion; sliced; 2 Bay leaves; 2 lb Shrimp; peeled and cleaned; 2/3 c Catsup; 1/3 c Chili sauce; 2 tb Drained capers; 2 tb Prepared horseradish; 2 tb Lemon juice; 1/2 ts TABASCO pepper sauce

CATEGORY	CUISINE	TAG	YIELD
	Cajun	*tabasco, Cajun/creol, 2send	8	Servings

INGREDIENTS

4	c	Water
1/4	c	Vinegar
2	ts	Salt
1	ts	TABASCO pepper sauce
1	sm	Onion; sliced
2		Bay leaves
2	lb	Shrimp; peeled and cleaned
2/3	c	Catsup
1/3	c	Chili sauce
2	tb	Drained capers
2	tb	Prepared horseradish
2	tb	Lemon juice
1/2	ts	TABASCO pepper sauce

INSTRUCTIONS

PIQUANT SAUCE
In 4-quart saucepot, combine water, vinegar, salt, TABASCO sauce, onion and
bay leaves; bring to a boil. Add shrimp; cook 2 to 3 minutes or just until
pink. Drain well; remove and discard onion and bay leaves.
In large bowl, prepare Piquant Sauce. Add shrimp; toss to coat well. Cover;
refrigerate. Serve on lettuce-lined plates with Marinated Potato Salad, if
desired.
Makes 8 servings.
Piquant Sauce: In large bowl stir together catsup, chili sauce, capers,
horseradish, lemon juice and TABASCO sauce until well blended. ---
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster
1998-Mar >Submitted to McRecipe by Pat Hanneman
Recipe by: http://www.tabasco.com/
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23,
1998

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