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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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