Shrimp Louisianne |
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Printable Format3/4 cup Dijon or Creole mustard
3/4 cup vegetable oil
4 tablespoons catsup
1/2 cup vinegar
Hot pepper sauce, to taste
1 bell pepper, diced
3 scallions, chopped
2 to 3 pounds cooked, cleaned shrimp
Combine all ingredients and chill.
Serve with wooden picks as an hors d'oeuvre, on lettuce as a salad, or as an entr?.