Try this Baby Shrimp and Tarragon Mustard recipe, or contribute your own.
Suggest a better descriptionMix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. From: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 549 | ||
Calories from Fat: 400 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 21.7g | ||
Cholesterol 105.6mg | 33 % | |
Sodium 972.4mg | 34 % | |
Potassium 128.8mg | 3 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 29.4g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 549
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