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Cloister Hotel Sea Island Shrimp

October 13, 2015 by Jill Foucre Leave a Comment

Cloister Hotel Sea Island Shrimp
2015-10-13 16:58:45
Print
Ingredients
  1. 1 pound 21-26 count raw shrimp, peeled & deveined
  2. ½ cup mayonnaise
  3. 1/3 cup finely chopped shallots
  4. 1 T. finely chopped parsley
  5. ¼ t. white pepper
  6. 2 T. Heinz chili sauce
  7. 1 t. Koop’s Arizona Heat mustard
  8. 1 t. Inglehoffer sweet hot mustard
  9. 1 t. Cayenne pepper sauce (optional)
Instructions
  1. Bring large saucepan of water to a boil, drop in raw shrimp and bring back to a boil. Drain and chill shrimp in ice water bath. When chilled, drain and pat dry.
  2. Mix all other ingredients in a medium bowl. Add cooled shrimp.
  3. Refrigerate overnight.
By Jacques Foucré
Adapted from Marcel Foucré's Marinated Shrimp Dressing recipe
Adapted from Marcel Foucré's Marinated Shrimp Dressing recipe
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Appetizers, Recipes Tagged With: recipe, shrimp

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