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Shrimp Lejon
Recipe By:
Serving Size: 2
Cuisine: Uncategorized
Main Ingredient: Shrimp
Categories: Shrimp, Appetizers, Seafood
-= Ingredients =-
6 large Shrimp, deveined,
3 ounces of horseradish, squeezed dry
6 slices of bacon
Sauce Remoulade |
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-= Instructions =-
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 tablespoons of fresh chervil, chopped 1 1/2 tablespoons of fresh tarragon, chopped 1/2 tablespoon of 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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