|
| recipe title: |
Shrimp Lejon |
| category: |
Seafood |
| keywords: |
Appetizers |
| servings: |
2 |
| ingredients: |
6 lg Shrimp, deveined and
-butterflied
3 oz Horseradish, squeezed dry
6 sl Bacon
Sauce Remoulade
|
| directions: |
|
|
Fill the shrimp with horseradish. Wrap each shrimp tightly with a slice of
bacon and secure with a wooden toothpick. Bake at 375 F until brown. Place
on a warmed platter and serve with Sauce Remoulade.
Serves 2 as an appetizer.
SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers, drained and chopped 1
ounce cornichons, chopped 1 1/2 Tbl fresh chives, chopped 1 1/2 Tbl fresh
chervil, chopped 1 1/2 Tbl fresh tarragon, chopped 1/2 Tbl Dijon mustard
Salt and pepper, to taste Worcestershire sauce Tabasco
Combine all of the ingredients and mix well.
Guy Reibold, Executive Chef of Stouffer Harborplace Hotel.
[The Baltimore Sun; Dec 11, 1991]
Posted by Fred Peters.
|
|
|
