Yield: 2 servings
Measure | Ingredient |
---|---|
6 larges | Shrimp, deveined and butterflied |
3 ounces | Horseradish, squeezed dry |
6 slices | Bacon |
\N \N | Sauce Remoulade |
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.