Shrimp Piquante

Recipe Ingredients

4 cups	948ml	Water
1/4 cup	59ml	Vinegar
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Tabasco pepper sauce
1 teaspoon	5ml	Onion - sliced (small)
2		Bay leaves
2 lbs	908g / 32oz	Shrimp - peeled, cleaned
		Piquant Sauce
2/3 cup	157ml	Catsup
1/3 cup	78ml	Chili sauce
2 tablespoons	30ml	Drained capers
2 tablespoons	30ml	Prepared horseradish
2 tablespoons	30ml	Lemon juice
1/2 teaspoon	2.5ml	Tabasco pepper sauce

Recipe Instructions

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. Stir together catsup, chili sauce, capers, horseradish, lemon juice and Tabasco sauce until well blended. Add shrimp; toss to coat well. Cover; refrigerate. Serve on lettuce-lined plates with Marinated Potato Salad, if desired.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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