Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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