Saved in 2 recipe boxes and 1 cookbook
|6||large||shrimp||deveined and, butterflied|
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 Worcest
First published: 1996-01-27 last updated: 2014-12-16