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Recipe by: pacha
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See below ingredients and instructions 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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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