Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Sour cream

  2. 1/4 cup 59ml Mayonnaise

  3. 2 tablespoons 30ml Chili sauce or tomato sauce

  4. 1 tablespoon 15ml Fresh lemon juice

  5. 1 tablespoon 15ml Drained horseradish

  6. 1 1/2 teaspoons 7 1/2ml Worcestershire sauce

  7. 1/2 teaspoon 2 1/2ml Tabasco pepper sauce

  8. 1 1/2 teaspoons 7 1/2ml Curry powder

  9. 1 tablespoon 15ml Finely minced mango chutney

  10. 2 tablespoons 30ml Drained capers

  11. 2 lbs 908g / 32oz Shrimp - cooked, shelled Deveined

  12. 1 tablespoon 15ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Martha Tupper Kay, a special lady from Mississippi, created recipes for McIlhenny Company for many years. She was famous for her shrimp sauce, which has a deliciously complex mix of condiments and spices. If you prefer, the sauce can be served on the side, for dipping. In a large bowl, stir together the sour cream, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, Tabasco sauce, curry powder, chutney and capers. Pour the sauce over the shrimp and toss to coat. Refrigerate for several hours. To serve, mound the shrimp in a serving dish and sprinkle with parsley and additional capers, if desired.


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