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Baby Shrimp and Tarragon Mustard

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Appetizer Fish/seafoo


  • 2 ts Dijon Mustard
  • 1 ts Lemon Juice
  • 1 1/2 ts White Wine Vinegar
  • 2 ts Fresh Tarragon, Chopped
  • 2 ts Dried Tarragon, Crushed
  • 1 c Mayonnaise
  • 3/4 c Baby Shrimp
  • 1/2 c 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.