Hors d’oeuvres de Provence Serves4

By Gail South | 01/24/2025

Mix sour cream, mayo, soup mix, lemon juice and hot pepper sauce until smooth. Stir in asparagus and shrimp. Cover and refrigerate 2 hours. Just before serving, sprinkle w/ almonds. (Note: crab may be substituted for shrimp)

Sour Cream 16oz
Mayonnaise 0.33c
Sauce 1pkg (Knorr) Seafood Newburg or Lemon Herb
Lemon Juice, Fresh 2T
Asparagus 10 oz, frozen
Shrimp 6oz or use crab
Nuts, Almonds toasted, slivered

Posted in Appetizers H-O