Arnaud Sauce For Shrimp Recipes

ARNAUD'S SHRIMP RéMOULADE

Steps:

• Prepare the shrimp first and then store them in the refrigerator for at least 2 hours to allow them to cool down thoroughly.
• Chop the vegetables as fine as you can. Use your food processor for this. Using a bowl that is large enough to hold all of the ingredients add the vinegar, mustard, olive oil, and paprika. Mix these together thoroughly. Add the salt and pepper and the msg if you wish. Add the chopped vegetables and stir until well-blended. The flavor should be sharp, but not overpowering. After all are well-mixed it should be stored in a covered bowl in the refrigerator for several hours.
• About two hours before serving mix the shrimp with the sauce and return to the refrigerator.
• Serve on a bed of chopped watercress or good quality lettuce.

ARNAUD SAUCE FOR SHRIMP

Steps:

• 1. Whisk together 1st 4 ingredients, then whisk in the rest one by one, except shrimp. Beat well. Add shrimp and marinate in refrigerator for at least 3 hours. Stirring occasionally. Serve on top of lettuce with crackers or garlic bread.

SHRIMP WITH COCKTAIL SAUCE

Steps:

• Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
• For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

COUNT ARNAUD'S SHRIMP COCKTAIL SAUCE

Steps:

• Puree all ingredients in blender. Chill and serve on or with peel and eat shrimp.

ARNAUD'S REMOULADE SAUCE

Steps:

• In a blender, combine the mustard, horseradish, vinegar, lemon juice, basil, paprika, celery salt and cayenne pepper. Slowly drizzle olive oil in a steady stream to emulsify. Add salt and pepper to taste. Transfer sauce to medium bowl and stir in the green onions, celery and parsley. Refrigerate for at least an hour before serving.

SHRIMP REMOULADE

Steps:

• Put shrimp in a saucepan and add water to cover. Add allspice, garlic, peppercorns and salt. Bring gradually to a boil. Simmer about 1 minute, and remove from heat. Let stand until cool. Peel and devein shrimp. There should be about 4 cups.
• To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper. Beat with a wire whisk and gradually add oil, stirring constantly. If you beat briskly enough, the oil should blend in smoothly without separating.
• Stir in remaining ingredients for the sauce.
• Put about half a cup or less of shredded lettuce on each of eight salad plates. Arrange an equal number of shrimp on lettuce. Spoon sauce to cover shrimp completely. Serve with lemon wedges.