Yield: 8 Servings
|1 teaspoon||TABASCO pepper sauce|
|1 small||Onion; sliced|
|2 \N||Bay leaves|
|2 pounds||Shrimp; peeled and cleaned|
|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