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Creole Shrimp
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Creole Shrimp

Vicky Bryant

Serves/Makes:8 - 10 pounds shrimp

  • 1 6 oz (168 grm). jar creole mustard
  • 1 5-oz. jar creamed horseradish
  • 1 cup (225 ml) oil - or more if necessary
  • 1 tsp (5 ml). Worcestershire
  • 1/2 cup (125 ml) ketchup
  • 1/4 cup (60 ml) cider vinegar
  • 1 medium onion, thinly sliced
  • 8 - 10 pounds of boiled, peeled and salted generously shrimp
  • Combine all ingredients.
  • Add shrimp last.
  • Marinate at least 24 hours.
I have never tried this; but, it covers the different category.

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