Arnauds Restaurant Menu Recipes

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ARNAUD'S SHRIMP RéMOULADE



Arnaud's Shrimp Rémoulade image

This is supposedly the recipe for this dish from Arnaud's Restaurant in New Orleans, given out by Arnaud himself. I have made this several times and it is delicious! Recipezaar does not recognize Creole mustard, but that is the recommended one to use, although Dijon is OK.

Provided by Dan-Amer 1

Categories     Creole

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -4 sprigs parsley
1/2 celery heart
1 small sweet onion
2 tablespoons sherry wine vinegar
6 tablespoons olive oil, best quality
4 tablespoons Dijon mustard
1 tablespoon sweet Hungarian paprika
salt & pepper
msg (optional)
1 lb shrimp, boiled, peeled, deveined
chopped watercress (NOT Iceberg) or lettuce, as needed (NOT Iceberg)

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.

Nutrition Facts : Calories 209.6, Fat 14.8, SaturatedFat 2.1, Cholesterol 147.2, Sodium 285.1, Carbohydrate 2.7, Fiber 1, Sugar 1, Protein 16.5

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