Cajun Shrimp With Arnaud Sauce

Ingredients:

Two 5 3/4 jars Zatarain's Creole mustard
3 TB plus 1 ts prepared horseradish
1 3/4 ounces paprika
3/4 cup olive oil
6 drops Tabasco sauce
Salt to taste
Coarse ground black pepper to taste
5 pounds shrimp (boiled and peeled)

Directions:

Mix first 7 ingredients well.
Pour over shrimp and marinate 24 hours, stirring occasionally.
Serve and enjoy.

Courtesy of River Road Recipes II

Cajun Recipes-Cajun and Creole Recipes

Cooking Tips:

Pumpkin substitute: At the last minute, you find that you thought you had pumpkin for a recipe, then you find out you don't. You might just have some sweet potatoes! Sweet potatoes are a good substitute for pumpkin, and pumpkin is a good substitute for sweet potatoes (in certain recipes).

Pie Crust: If you are having trouble with your crust browning too soon around the rim, place some tin foil around it prevent burning.

Frying Turkey: If you are frying a turkey, please use precautions, and the correct type of oil. Peanut oil is the best oil to use as it has a lower flash point, and doesn't catch on fire as easily as other oils. NEVER fry a turkey indoors!

Injecting a Turkey: There are several Cajun marinades (and others) that come with an injector to add more flavor. Personally, I like the marinades that Tony Chachere makes.

Cajun Shrimp With Arnaud Sauce

Ingredients:

Directions:

Recipes: