Shrimp Piquante (tabasco)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | *tabasco, 2send, Cajun/creol | 8 | Servings | |
INGREDIENTS
| 4 | c | Water |
| 1/4 | c | Vinegar |
| 2 | t | Salt |
| 1 | t | TABASCO pepper sauce |
| 1 | Onion, sliced | |
| 2 | Bay leaves | |
| 2 | lb | Shrimp, peeled and cleaned |
| 2/3 | c | Catsup |
| 1/3 | c | Chili sauce |
| 2 | T | Drained capers |
| 2 | T | Prepared horseradish |
| 2 | T | Lemon juice |
| 1/2 | t | TABASCO pepper sauce |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 142.9mg
Sodium: 1531.6mg
Potassium: 236.8mg
Carbohydrates: 7.7g
Fiber: <1g
Sugar: 5.3g
Protein: 16g