Shrimp piquante (tabasco)

Yield: 8 Servings

Measure Ingredient
4 cups Water
¼ cup Vinegar
2 teaspoons Salt
1 teaspoon TABASCO pepper sauce
1 small Onion; sliced
2 \N 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


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

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