Arnaud Sauce For Shrimp Recipes

SHRIMP REMOULADE

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

Shrimp Remoulade image

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

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

ARNAUD SAUCE FOR SHRIMP

This is a sauce my mom came up with, which is as close as you can get to the sauce served at Arnaud's in New Orleans. And it is wonderful.

Provided by Leslie Guild

Categories Other Sauces

Time 15m

Number Of Ingredients 10

Arnaud Sauce for Shrimp image

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.

Ingredients

4 Tbsp apple cider vinegar
1 tsp salt
1/4 tsp black pepper
1 c olive oil, extra virgin
1/2 c creole mustard
1/4 c catsup
3 Tbsp paprika
1 c finely chopped celery
1/4 c finely chopped parsley
2 lb medium shrimp, boiled in la crab boil, cooled and peeled

COUNT ARNAUD'S SHRIMP COCKTAIL SAUCE

This recipe is supposedly from Count Arnaud's family, founders of the renowned Arnaud's Restaurant in New Orleans, LA.

Provided by Member 610488

Categories Onions

Time 20m

Yield 1 cup

Number Of Ingredients 10

Count Arnaud's Shrimp Cocktail Sauce image

Steps:

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

Nutrition Facts : Calories 828.7, Fat 84.7, SaturatedFat 11.2, Sodium 1913.4, Carbohydrate 17.8, Fiber 7.8, Sugar 5.2, Protein 5.8

Ingredients

3 tablespoons vegetable oil
3 tablespoons olive oil
2 tablespoons white vinegar
1 tablespoon hot paprika
1/2 teaspoon white pepper
2 ounces parsley, chopped
1/2 teaspoon salt
4 tablespoons creole mustard
1/3 cup celery, chopped
1/2 small white onion, minced

ARNAUD'S SHRIMP RéMOULADE

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

Arnaud's Shrimp Rémoulade image

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

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)

More about "arnaud sauce for shrimp recipes"

RECIPE OF THE WEEK: SHRIMP ARNAUD | ARNAUD'S RESTAURANT

Web Jun 10, 2011 First, combine boiled shrimp and Remoulade Sauce in a bowl, mix gently. Let marinate for 20-30 minutes. Second, place …
From arnaudsrestaurant.com
Estimated Reading Time 30 secs

Arnaud Sauce For Shrimp Recipes

SHRIMP REMOULADE

ARNAUD SAUCE FOR SHRIMP

This is a sauce my mom came up with, which is as close as you can get to the sauce served at Arnaud's in New Orleans. And it is wonderful.

COUNT ARNAUD'S SHRIMP COCKTAIL SAUCE

This recipe is supposedly from Count Arnaud's family, founders of the renowned Arnaud's Restaurant in New Orleans, LA.

ARNAUD'S SHRIMP RéMOULADE

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.

More about "arnaud sauce for shrimp recipes"

RECIPE OF THE WEEK: SHRIMP ARNAUD | ARNAUD'S RESTAURANT

GALATOIRE'S SHRIMP REMOULADE - COOKING ON THE RANCH

PERFECT SAUTEED SHRIMP (REALLY!) – A COUPLE COOKS

CAJUN SHRIMP WITH ARNAUD SAUCE RECIPE - CAJUN …

SHRIMP ARNAUD | GEAUX ASK ALICE!

SHRIMP ARNAUD RECIPE | RECIPELAND

REMOULADE SAUCE | ARNAUD'S RESTAURANT

SHRIMP REMOULADE | SAVEUR

GRILLED SHRIMP WITH SPICY SLAW RECIPE - NYT COOKING

SHRIMP OREGANATA RECIPE

HOW TO MAKE SHRIMP REMOULADE | FIRST...YOU HAVE A BEER

LOUISIANA REMOULADE SAUCE RECIPE - SOMEWHERE DOWN …

ARNAUD'S CREOLE SAUCE | LOUISIANA KITCHEN & CULTURE

SHRIMP TACOS RECIPE WITH SAUCE - JESSICA GAVIN

SHRIMP TACOS - SKINNYTASTE

20+ BEST DIPPING SAUCES FOR SHRIMP (EASY RECIPES)

RECIPES ARCHIVES | ARNAUD'S RESTAURANT

OUR MOST POPULAR RECIPE LAST WEEK IS A GARLIC BUTTER LOVER'S DREAM

RECIPE FOR SHRIMP ARNAUD - ONLINE RECIPES FROM HINDS JERSEY FARM

ARNAUD SAUCE - RECIPE - COOKS.COM

ARNAUD'S SAUCE FOR BOILED SHRIMP - RECIPE - COOKS.COM

NEW ORLEANS: ARNAUD'S REMOULADE RECIPE

SHRIMP ARNAUD - RECIPE - COOKS.COM

You'll also love

Related Search