Spicy Creole Shrimp Dip | Louisiana Kitchen & Culture

Ingredients

• 4 large eggs
• 2 pounds small, raw peeled Louisiana shrimp
• 1 jar (16oz) of Zatarains Creole mustard
• 1 jar (5.25 oz) of Zatarains prepared horseradish
• 1 cup canola oil
• 1 tablespoon lemon juice
• 1 cup yellow onions, diced small
• 1 cup green bell pepper, diced small
• 1 cup celery, diced small
• Salt and pepper to taste
• Louisiana hot sauce to taste