Combine catsup, horseradish, lemon juice, chili powder, hot sauce, garlic powder and cayenne pepper in a medium-size bowl. Mix well. Cover and refrigerate for 1 hour. Serve with shrimp. Yield: 1 1/2 cups. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 6|
|Calories from Fat: 18 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 113.5mg||35 %|
|Sodium 2157.2mg||74 %|
|Potassium 873.5mg||23 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 47.1g|
|Protein 18.6g||27 %|
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Calories per serving: 263
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