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Shrimp Lejon



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Shrimp Lejon

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.



Ingredients:

6 lg Shrimp, deveined and
-butterflied
3 oz Horseradish, squeezed dry
6 sl Bacon
Sauce Remoulade

Serves:

2 Servings

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