Best Arnauds Shrimp Rémoulade Recipes

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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

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

BRENNAN'S CLASSIC SHRIMP REMOULADE



Brennan's Classic Shrimp Remoulade image

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Provided by PanNan

Categories     Brunch

Time 20m

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

Steps:

  • Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
  • Cover and mix at high speed until well blended.
  • Remove cover and gradually add oil in a slow steady stream.
  • Sauce will thicken to a pourable, creamy consistency.
  • Store in covered container in refrigerator up to 3 days.
  • Serving suggestion: toss boiled shrimp in remoulade sauce.
  • Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

SHRIMP REMOULADE



Shrimp Remoulade image

A good shrimp rémoulade should be in regular rotation of anyone who wants to cook with the best ingredients the South has to offer, not the least of which are sweet, meaty Gulf shrimp. This version, from Craig Claiborne, of this classic New Orleans dish offers the punch of horseradish and lots of Creole mustard, which at one time seemed an exotic ingredient.

Provided by The New York Times

Categories     appetizer

Time 10m

Yield 8 or more servings

Number Of Ingredients 15

3 tablespoons Creole mustard (see note)
1/4 cup tarragon vinegar
1 tablespoon paprika
1 cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
5 teaspoons prepared horseradish
1 tablespoon finely minced garlic
3/4 cup finely chopped green onions or scallions
3/4 cup finely chopped heart of celery
1 tablespoon finely chopped parsley
Tabasco sauce to taste
2 tablespoons ketchup, optional
2 pounds cooked shrimp (see Boiled Shrimp recipe), peeled
Finely shredded iceberg lettuce

Steps:

  • Put the mustard in a mixing bowl and add the vinegar and paprika. Start blending with a wire whisk.
  • Begin adding the oil gradually, beating briskly with the whisk. Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce. Add the shrimp and stir to blend. Refrigerate for several hours or overnight. Serve on a bed of shredded iceberg lettuce.

ARNAUD SAUCE FOR SHRIMP



Arnaud Sauce for Shrimp image

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

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

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.

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Arnaud's Shrimp Rémoulade is a classic dish that has been served at Arnaud’s Restaurant in the heart of the French Quarter of New Orleans for over 100 years. This dish is a perfect example of cajun-style cuisine and consists of boiled shrimp served with a tangy, spicy sauce. This iconic dish has many variations, but Arnaud's shrimp rémoulade recipe is the most popular among food enthusiasts.

History:

Arnaud’s restaurant was established in 1918 by a French immigrant, Arnaud Cazenave. Initially, the restaurant served classic French cuisine. However, as the restaurant gained popularity, the menu evolved to include traditional New Orleans dishes. Over time, Arnaud’s Shrimp Rémoulade became one of the most beloved dishes served at the restaurant.

Ingredients:

Arnaud's shrimp rémoulade recipe is a combination of shrimp, vegetables, and spices. The key ingredients include boiled shrimp, green onions, celery, garlic, parsley, and lemon juice. The sauce is made using mayonnaise, whole-grain mustard, Dijon mustard, Worcestershire sauce, hot sauce, and creole seasoning. The dish is usually served with lettuce leaves, lemon wedges, and crackers.

Preparation:

To prepare Arnaud's shrimp rémoulade, you need to start by boiling the shrimp. Once the shrimp is cooked through, drain the water and let them cool. Meanwhile, finely chop the green onions, celery, garlic, and parsley. In a separate bowl, mix the mayonnaise, whole-grain mustard, Dijon mustard, Worcestershire sauce, hot sauce, and creole seasoning. Stir the sauce until it is well combined. Next, combine the chopped vegetables with the cooked shrimp and mix well. Add the sauce to the shrimp mixture and toss until everything is coated. To serve, place a few lettuce leaves on a plate and arrange a portion of the shrimp on top. Squeeze a wedge of lemon over the shrimp and sprinkle with additional creole seasoning if desired.

Variations:

While Arnaud's shrimp rémoulade recipe is a classic, there are many variations of this dish. Some people add horseradish or cayenne pepper to the sauce to make it spicier. Others use different types of mustard to create a unique flavor. Some people even serve the shrimp rémoulade with crispy fried green tomatoes instead of lettuce. The variations of this dish are endless, and it's up to you to customize it to your liking.

Conclusion:

Arnaud's shrimp rémoulade recipe is a classic dish that has been enjoyed by food enthusiasts for over 100 years. This iconic dish is a perfect example of cajun-style cuisine and is renowned for its tangy, spicy flavor. While there are many variations of this dish, Arnaud's shrimp rémoulade is the most popular among food enthusiasts. Whether you're a seasoned cook or a newbie in the kitchen, this dish is easy to prepare and is sure to impress your guests. So, the next time you're looking for a meal that's packed with flavor, try Arnaud's shrimp rémoulade recipe!

Tips for Making Arnaud's Shrimp Rémoulade

1. Choose the Right Shrimp
When making Arnaud's Shrimp Rémoulade, it's important to choose the right type of shrimp. Ideally, you want to use large, raw shrimp with the shells still on. When you cook the shrimp, the shells will help to keep the meat juicy and flavorful. If you can't find raw shrimp with the shells still on, you can use peeled and deveined shrimp, but the flavor will be slightly different.
2. Cook the Shrimp to Perfection
To cook the shrimp for the rémoulade, bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and are just cooked through. Be careful not to overcook the shrimp as they can quickly become tough and rubbery. Once cooked, remove the shrimp from the pot and immediately transfer them to a bowl of ice water to stop the cooking process.
3. Make the Rémoulade Sauce
Arnaud's Shrimp Rémoulade is all about the sauce, which is made with a creamy blend of mayonnaise, Creole mustard, horseradish, Worcestershire sauce, and a variety of herbs and spices. When making the sauce, it's important to use high-quality ingredients for the best flavor. You can adjust the seasoning to your liking by adding more or less of any of the ingredients.
4. Let the Rémoulade Chill
After you've made the sauce, it's important to let it chill in the refrigerator for at least an hour before serving. This will allow the flavors to meld together and the sauce to thicken. You can also prepare the sauce a day in advance to save time.
5. Serve with the Right Accompaniments
Arnaud's Shrimp Rémoulade is typically served as an appetizer or first course, and it's usually accompanied by crispy lettuce leaves and sliced tomatoes. To make the dish even more flavorful, you can add diced celery, green onions, or capers to the rémoulade sauce. You can also serve the shrimp over a bed of lettuce or with a side of French bread.
6. Don't be Afraid to Experiment
While Arnaud's Shrimp Rémoulade recipe is a classic, there's no reason why you can't experiment with the ingredients and put your own spin on the dish. For example, you can add diced apples or grapes to the rémoulade sauce for a hint of sweetness. You can also substitute Creole mustard for Dijon mustard or add hot sauce for a spicier flavor.
7. Use Fresh Ingredients
To get the best flavor from Arnaud's Shrimp Rémoulade, it's important to use fresh, high-quality ingredients. This includes the shrimp, lettuce, tomatoes, and herbs and spices. If your ingredients are old or expired, the dish may not taste as good as it should.
8. Don't Skimp on the Seasoning
While the rémoulade sauce is the star of the dish, don't forget to season the shrimp properly. You can use a blend of salt, pepper, garlic powder, and paprika to give the shrimp a hint of spice and flavor. Remember, the key is to keep things simple and let the ingredients speak for themselves.
9. Practice Proper Food Safety
When working with raw shrimp, it's important to practice proper food safety to avoid foodborne illness. This includes washing your hands thoroughly before and after handling the shrimp, using separate cutting boards and utensils for raw and cooked foods, and storing the shrimp at the proper temperature.
10. Enjoy the Dish with Friends and Family
Arnaud's Shrimp Rémoulade is the perfect dish to enjoy with friends and family. It's a classic New Orleans recipe that's sure to impress your guests. Whether you're hosting a party or just enjoying a cozy dinner at home, this dish is a great way to bring people together and celebrate the flavors of the South.

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