Shrimp Lejon Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
6 large: Shrimp, deveined and butterflied
3 ounce: Horseradish, squeezed dry
6 slice: 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 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.
Source from luhu.jp
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.
Source from luhu.jp