🫙 From the Spice Rack
Shrimp Lejon
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 an...
maineasy
Ingredients2 items
Ingredients
- 6lg shrimp, deveined and
- 6sl bacon
Directions
- 1
6 lg Shrimp, deveined and -butterflied 3 oz Horseradish, squeezed dry 6 sl Bacon Sauce Remoulade Fill the shrimp with horseradish
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Wrap each shrimp tightly with a slice of bacon and secure with a wooden toothpick
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Bake at 375 F until brown
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Place on a warmed platter and serve with Sauce Remoulade
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Serves 2 as an appetizer
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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
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Guy Reibold, Executive Chef of Stouffer Harborplace Hotel
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The Baltimore Sun