Shrimp A La White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 pound cooked bay shrimp, shelled
6 tablespoons cognac
1-1/2 teaspoon dry mustard (use Coleman's, if possible)
2 tablespoons finely chopped celery
2 tablespoons horseradish
1 tablespoon chopped parsley
1 cup olive oil
2 tablespoons lemon juice
freshly ground black pepper
3 avocados
1/4 cup white vinegar
3 egg yolks
1 tablespoon chopped chives
2 tablespoons chopped shallots
6 tablespoons chili sauce
salt
With a lemon baller, make small balls of avocados. In six supreme dishes, put a layer of avocado balls then a layer of bay shrimp. Combine the remaining ingredients; mix thoroughly and spoon over the shrimp. Serve well chilled.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 pound cooked bay shrimp, shelled
6 tablespoons cognac
1-1/2 teaspoon dry mustard (use Coleman's, if possible)
2 tablespoons finely chopped celery
2 tablespoons horseradish
1 tablespoon chopped parsley
1 cup olive oil
2 tablespoons lemon juice
freshly ground black pepper
3 avocados
1/4 cup white vinegar
3 egg yolks
1 tablespoon chopped chives
2 tablespoons chopped shallots
6 tablespoons chili sauce
salt
With a lemon baller, make small balls of avocados. In six supreme dishes, put a layer of avocado balls then a layer of bay shrimp. Combine the remaining ingredients; mix thoroughly and spoon over the shrimp. Serve well chilled.
Serves 6.
