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-> [Appetizers, Seafood, Shrimp] -> [Shrimp lejon Recipe] |
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Shrimp lejon
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| Artist: |
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| Categories: |
Appetizers, Seafood, Shrimp |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 6
| large | Shrimp, deveined and | | | -butterflied | | 3
| oz | Horseradish, squeezed dry | | 6
| slice | Bacon | | | Sauce Remoulade |
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Procedures:
| 1 | Fill the shrimp with horseradish. | | 2 | Wrap each shrimp tightly with a slice of bacon and secure with a wooden toothpick. | | 3 | Bake at 375°F until brown. | | 4 | Place on a warmed platter and serve with sauce remoulade. | | 5 | serves 2 as an appetizer. | | 6 | sauce remoulade: 1 pint mayonnaise 1 ounce capers, drained and chopped 1 ounce cornichons, chopped 1 ?tbl fresh chives, chopped 1 ?tbl fresh chervil, chopped 1 ?tbl fresh tarragon, chopped ?tbl dijon mustard salt and pepper, to taste worcestershire sauce tabasco | | 7 | combine all of the ingredients and mix well. | | 8 | guy reibold, executive chef of stouffer harborplace hotel. | | 9 | [the baltimore sun; dec 11, 1991] |
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