Best 5 Arnaud Sauce For Shrimp Recipes
Indulge in a delectable journey of flavors with Arnaud Sauce, a classic culinary creation that elevates the elegance of shrimp dishes. Originating from the renowned Arnaud's Restaurant in New Orleans, this versatile sauce boasts a rich, creamy texture and a symphony of savory and tangy notes. Its versatility extends beyond shrimp, making it an ideal accompaniment to fish, chicken, or vegetables, promising a burst of flavor in every bite. This article presents a collection of meticulously crafted Arnaud Sauce recipes, each offering a unique twist on this timeless classic. From the traditional New Orleans-style sauce to variations infused with herbs, spices, and even a touch of heat, these recipes cater to a wide range of palates. Whether you seek a simple yet flavorful sauce or a more adventurous culinary experience, this comprehensive guide has something for every home chef. Prepare to tantalize your taste buds and create restaurant-quality dishes in the comfort of your own kitchen with our curated selection of Arnaud Sauce recipes.
Here are our top 5 tried and tested recipes!
REMOULADE SAUCE
A delicious remoulade sauce for any dish that needs a bit of kick.
Provided by Karen
Categories Sauce
Number Of Ingredients 13
Steps:
- Stir all ingredients together in a bowl
- Taste after stirring and add salt if necessary (we usually don't need any as a couple of the ingredients have salt in them)
- Let chill in the refrigerator for at least an hour to meld flavors before serving
- Keep refrigerated
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
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 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
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
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
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
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
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
Tips:
- Use fresh ingredients: The fresher the ingredients, the better your Arnaud sauce will be. This is especially true for the shrimp.
- Don't overcook the shrimp: Shrimp cooks very quickly, so it's important to be careful not to overcook it. Otherwise, it will become tough and rubbery.
- Use a good-quality white wine: The white wine you use in the sauce will make a big difference in the flavor. Choose a wine that you enjoy drinking on its own.
- Reduce the sauce until it is slightly thickened: This will help to concentrate the flavors of the sauce and make it more flavorful.
- Serve the sauce immediately: Arnaud sauce is best served immediately after it is made. This will help to preserve the fresh flavors of the sauce.
Conclusion:
Arnaud sauce is a delicious and versatile sauce that can be used to enhance the flavor of a variety of dishes. It is especially good with shrimp, but it can also be used with other seafood, chicken, or pork. It is also easy to make, so it is a great option for busy weeknight meals. If you are looking for a new and exciting way to enjoy shrimp, give Arnaud sauce a try. You won't be disappointed!
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