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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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 2|
|Calories from Fat: 346 (81%)|
|Amt Per Serving||% DV|
|Total Fat 38.5g||51 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 89mg||27 %|
|Sodium 862.7mg||30 %|
|Potassium 316.9mg||8 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.1g|
|Protein 14.5g||21 %|
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Calories per serving: 427
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