GD said...

> Hey everyone,
>
> I was curious what goes well with Shrimp. I know a stir-fry sounds
> good, but perhaps you have some specifics you can mention about what
> goes in the stir-fry or how you cook it. I'm going on vacation next
> week and might be cooking up some of the little guys.


Shrimp Lejon is a very delicious shrimp dish, imho.

This recipe is all over the web. My only recommendation would be to cook
the bacon halfway done, then assemble and bake (flipping as needed).


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Title: Shrimp Lejon
Yield: 2 Servings

Ingredients

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

Instructions

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.


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]
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I don't know what to make of the "Salt and pepper, to taste Worcestershire
sauce Tabasco" ingredient.

Enjoy,

Andy