Shrimp lejon
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Shrimp, deveined and butterflied |
| 3 | ounces | Horseradish, squeezed dry |
| 6 | slices | 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 1½ Tbl fresh chives, chopped 1 ½ Tbl fresh chervil, chopped 1 ½ Tbl fresh tarragon, chopped ½ 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.
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