Ingredients
- 1 pound orecchiette paste (cooked)
- 1/2 pound gumbo shrimp (lightly cooked in crab boil)
- Allow shrimp to cool at room temperature
- 2 stalks of sliced celery
- 1 bunch of green onions (sliced thin)
- 1 small red bell pepper (small diced)
- – Sauce –
- 1.5 cups lite mayonnaise
- 2 Tablespoon Creole Mustard
- 1 Tablespoon Horseradish
- 1/2 teaspoon Tabasco
- 1/2 teaspoon Sugar
- 1 tablespoon of Creole Seasoning
Directions
Fold all ingredients together in a large bowl, serve over seasonal lettuce.
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