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Prep Time: 40 Minutes Cook Time: 4 Minutes |
Ready In: 44 Minutes Servings: 32 |
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This recipe is from the Centenary Church cookbook from my hometown in Winston-Salem, NC (my beloved copy is tattered and worn but treasured because it was my Nana's). It was submitted by Mrs. Charles Van Meter and my family has evolved it over the years. We use about 1/2 - 1 lb. of fresh boiled shrimp although my brother sometime uses 2 cans of shrimp for convenience. Prep/cook time depends on type of shrimp used. Best served with potato chips or buttery crackers. Ingredients:
1/2-1 lb fresh small shrimp, boiled and cleaned or 2 (6 ounce) cans shrimp |
1/4 cup catsup |
1 1/2 tablespoons horseradish (we like more to taste) |
1 1/2 cups mayonnaise (the original recipe used 1/2 c. mayo) |
1 small onion, grated |
1 dash texas pete (or more to taste) or 1 dash tabasco sauce (or more to taste) |
Directions:
1. Grate fresh shrimp in blender or food processor or mash canned shrimp with hands.
2. Combine all ingedients, varying to taste.
3. Refrigerate for at least an hour and enjoy!
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