Shrimp Lamaze

  Posted on May 22, 2012  by Leslie Blythe  1 comment

I found a stack of old Gourmet and Bon Appétit magazines from 1982 in a cupboard at my mother-in-law’s house.  Of course, I spent hours looking through them.  What struck me was that all the advertisements seemed to be shot through mist, all soft focus.  That’s probably because the photographer was smoking Merit cigarettes during he shoot.  There were so many interesting ads – cigarettes (Benson & Hedges, Merits, Virginia Slims , Marlboro Lights, Vantage Ultra Lights, More Lights, etc), liquor (Bailey’s, Frangelico, Sabra, an orange chocolate concoction, Seagram,s Canadian Whiskey, Meyers Rum, Waterford Cream, an Irish cream liqueur, Tanqueray, Canadian Club, Drambuie, my fav, J&B, Kahlúa, Hiram Walker Triple Sec, and Praline Liqueur).  Mind you this is in just one of the issues!  I won’t list the ads for wines….

Anyway, I ran across this recipe called Shrimp Lamaze, which was developed by chef Johann Lamprecht at Philadelphia’s Warwick Hotel. The dish is named after the proprietor of the Warwick Hotel, George Lamaze.

Shrimp Lamaze

Serves 4

2 cup mayonnaise
½ cup India relish
2 cup chili sauce
1 Tbs prepared mustard
1 tsp chopped chives
1 hard cooked egg, chopped and chilled
Salt and pepper to taste
Dash of A-1 sauce
2 lbs shrimp, cooked and shelled

Use a chilled bowl. Combine mayonnaise, relish, chili sauce, mustard, chives and egg. Season with salt, pepper and A-1 sauce. Serve sauce over cold, cooked shrimp or other seafood on a bed of red leaf lettuce that has been soaked in ice water.