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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is taken from a cookbook published by the Junior League of Wilmington, NC in 1969. Ingredients:
2 tablespoons lemon juice |
2 tablespoons onion juice |
2 tablespoons horseradish |
1 teaspoon worcestershire sauce |
1 teaspoon tabasco sauce |
1/2 cup ketchup |
1/2 cup chili sauce |
1 cup sour cream |
2 cups shrimp, cooked, peeled, and finely chopped |
Directions:
1. Carefully blend together all of the ingredients except the shrimp. When the mixture is well-blended add the shrimp and stir until well-mixed. Store in refrigerator for about an hour before use.
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