| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Baltimore |
Seafood, Appetizers |
2 |
Servings |
INGREDIENTS
| 6 |
lg |
Shrimp, deveined and butterflied |
| 3 |
oz |
Horseradish, squeezed dry |
| 6 |
sl |
Bacon |
|
|
Sauce Remoulade |
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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