Pimiento Sauce for Shrimp
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 cp tartare sauce
3 whole canned pimientos
1/2 cp commercial sour cream
Combine ingredients and mix thoroughly.
Makes 1 1/4 cps sauce.
Serve with iced shrimp as cocktail sauce, or on shrimp salad, or as dip.
Popular as sauce for the cold meats platter at our house.