| 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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