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I used with shrimp and flaked crab. I fine chopped everything as directed because they were listed as part of the dressing. The next time I make this I leave the veggies slightly chunky and add with the seafood. I used dill relish & served on leaf lettuce with slices of avocado. The sauce is EXCELLENT and could be used on many things! I think it would even be good as a dipping sauce for crab cakes, salmon patties or on a pasta salad. It's well balanced, was a creative use of contest ingredients so GREAT JOB!

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Susie D March 02, 2013

This was a delicious sauce. I used with canned drained chunk salmon as a salad,did not use
any hot sauce since creole seasoning and horseradish provided enough heat. I will marinate
shrimp next time over night.

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Montana Heart Song March 02, 2013

This was really good and I am learning to appreciate creole flavors more and more. I made this for myself to take to work and happened to have made a muffaletta the day before. I put them together for a photo shoot and then showed my husband how pretty. Well, Mr Anorexia thought it was for him and nearly ate it all up! Thanks for posting.

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threeovens March 01, 2013
Jazzed up Creole Shrimp Salad