1/2 c Sour Cream 1/4 c Mayonnaise 2 tb Chili Sauce Or Tomato Sauce 1 tb Fresh Lemon Juice 1 tb Drained Horseradish 1 1/2 ts Worcestershire Sauce 1/2 ts Tabasco Pepper Sauce 1 1/2 ts Curry Powder 1 tb Finely Minced Mango Chutney 2 tb Drained Capers 2 lb Shrimp, Cookked, Shelled -And Deveined 1 tb Chopped Fresh Parsley Martha Tupper Kay, a special lady from Mississippi, created recipes for McIlhenny Company for many years. She was famous for her shrimp sauce, which has a deliciously complex mix of condiments and spices. If you prefer, the sauce can be served on the side, for dipping. ~------------------------------------------------------------------------- In a large bowl, stir together the sour cream, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, Tabasco sauce, curry powder, chutney and capers. Pour the sauce ove
r the shrimp and toss to coat. Refrigerate for several hours. To serve, mound the shrimp in a serving dish and sprinkle with parsley and additional capers, if desired. From: The Tabasco Cookbook. Typed by Syd Bigger.
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