Shrimp piquante (tabasco)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| ¼ | cup | Vinegar |
| 2 | teaspoons | Salt |
| 1 | teaspoon | TABASCO pepper sauce |
| 1 | small | Onion; sliced |
| 2 | Bay leaves | |
| 2 | pounds | Shrimp; peeled and cleaned |
| ⅔ | cup | Catsup |
| ⅓ | cup | Chili sauce |
| 2 | tablespoons | Drained capers |
| 2 | tablespoons | Prepared horseradish |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | TABASCO pepper sauce |
Directions
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:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998