Baby Shrimp And Tarragon Mustardappetizers, dips, seafood 2 teaspoon dijon mustard 1 teaspoon lemon juice 1 1/2 teaspoon white wine vinegar 2 teaspoon fresh tarragon, chopped 2 teaspoon dried tarragon, crushed 1 cup mayonnaise 3/4 cup baby shrimp 1/2 cup sour cream Mix 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: Syd's Cookbook. |
