Shrimp Piquant

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Boiled Shrimp

Piquant Sauce

  • 2/3 cup catsup
  • 1/3 cup chili sauce
  • 2 tablespoons drained capers, chopped
  • 2 tablespoons prepared horseradish
  • 2 tablespoons lemon juice
  • 1/2 teaspoon TABASCO® brand Original Red Sauce


To make boiled shrimp, combine water, vinegar, TABASCO® Sauce, onion, bay leaves, and salt in a 4-quart saucepot and bring to a boil. Add shrimp and cook 2 to 3 minutes or just until pink. Drain well; remove and discard onion and bay leaves.

To make Piquant Sauce, combine all ingredients in a large bowl and mix well. Add shrimp and toss to coat well. Cover and refrigerate. Serve on lettuce-lined plates, if desired.

Makes 8 servings.

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