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SHRIMP NEW ORLEANS
3/4 cup Creole (hot) or brown mustard 3/4 cup salad oil 1/2 cup vinegar 4 1/2 tbsp. ketchup 3 tbsp. finely chopped celery 3 tbsp. finely chopped green onion 3 tbsp. finely chopped green pepper Few dashes hot pepper sauce (Tabasco) Lemon juice (optional) Worcestershire sauce (optional) Horseradish (optional)
Mix ingredients together and serve over boiled shrimp on a bed of lettuce with a wedge of lemon. Refrigerate leftovers.
This is the same sauce server at Arnaud's Restaurant.
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