Indulge in the iconic flavors of New Orleans with Arnaud's Shrimp Rémoulade, a delectable dish that combines succulent shrimp with a creamy, tangy sauce. This classic recipe has been a staple at Arnaud's Restaurant since its inception in 1918, captivating the taste buds of diners for generations. Our comprehensive guide provides you with step-by-step instructions to recreate this culinary masterpiece in the comfort of your own kitchen.
Dive into the secrets of making the perfect Shrimp Rémoulade, from selecting the freshest shrimp to mastering the art of preparing the signature sauce. Discover the secrets behind the velvety smooth texture and vibrant flavors that make this dish so irresistible. Along with the classic recipe, we also offer variations to suit your preferences, including a spicy version that adds a delightful kick and a vegetarian alternative that replaces shrimp with hearty artichoke hearts.
SHRIMP REMOULADE
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
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.
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
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
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.
BRENNAN'S CLASSIC SHRIMP REMOULADE
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
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
Tips:
- Use fresh, high-quality ingredients whenever possible.
- Do not overcook the shrimp, as it will become tough and rubbery.
- Make sure to chill the shrimp and the rémoulade sauce before serving for the best flavor.
- If you don't have time to make your own rémoulade sauce, you can use a store-bought brand.
- Serve the shrimp rémoulade with your favorite sides, such as French fries, onion rings, or coleslaw.
Conclusion:
Arnaud's Shrimp Rémoulade is a classic New Orleans dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are serving it as an appetizer or a main course, this dish is sure to be a hit.
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