Big Easy Shrimp Remoulade by Chef Hugh Acheson
INGREDIENTS
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 1/4 pound cooked and peeled shrimp, 31-35 count
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 1/2 cup greek yogurt
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 1/2 cup green onion, whites and pale green, thinly sliced
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 1/4 cup creole mustard or Dijon mustard
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 1/4 teaspoon creole seasoning
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Salt and pepper to taste
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Stacyâs® Simply Naked® Pita Chips
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