Arnauds Shrimp Rémoulade Food

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

Ingredients

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

SHRIMP REMOULADE

Shrimp Remoulade image

This is Craig Claiborne's 1985 recreation of the shrimp remoulade served at Arnaud's, the legendary restaurant in the French Quarter of New Orleans. Fiery with horseradish and Creole mustard -- Zatarain's was the brand Claiborne recommended -- the sauce also contains finely chopped heart of celery, green onion and a splash of good oil. Paprika adds a further touch of spice and a fine red color. Claiborne recommended allowing the dish to cure overnight in the refrigerator. This remains good advice. Arnaud's shrimp remoulade, he wrote at the time, "is a pleasure that endures." (The New York Times)

Provided by Craig Claiborne

Categories appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 22

Ingredients

2 pounds fresh shrimp in the shell
16 whole allspice
1 large clove garlic, peeled and crushed
12 peppercorns, crushed
Salt to taste if desired
2 tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops)
1 tablespoon tarragon-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
1 cup olive oil
1 tablespoon paprika
1/2 cup finely chopped celery
1 cup chopped scallions or green onions
1 teaspoon chopped garlic
1/2 cup chopped parsley
2 tablespoons horseradish, preferably fresh
2 tablespoons anchovy paste
1/8 teaspoon cayenne pepper
2 tablespoons lemon juice
Tabasco sauce to taste
Shredded romaine lettuce
Lemon wedges

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.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 823 milligrams, Sugar 1 gram, TransFat 0 grams

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