Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 10 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
- 1/2 cup Chili sauce
- 1/2 cup Catsup
- 1/2 cup Horseradish
- 1 tablespoon Lea & Perrins Worcestershire
- 1/2 teaspoon Salt
- 1 tablespoon Lemon or lime juice
- 1/2 cup Parsley , chopped fine
- 1 teaspoon Louisiana hot sauce
- 1 pound crawfish or shrimp - Boiled
Preparation
Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Serve on lettuce and garnish w/ parsely and a slice of lemon.
Adapted from: Justin Wilsons "Gourmet and Gourmand Cookbook"
Each (3/4 cup) serving of sauce (and salad shrimp) contains an estimated:
Cals: 130, FatCals: 10, TotalFat: 1g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 147mg, Na: 1143mg, K: 420mg
TotalCarbs: 12g, Fiber: 1g, Sugars: 10g
NetCarbs: 11g, Protein: 17g
