Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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