Arnaud'S Shrimp Rémoulade - cooking recipe

Ingredients
    SAUCE
    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)
    SHRIMP
    1 lb shrimp, boiled, peeled, deveined
    chopped watercress (NOT Iceberg) or lettuce, as needed (NOT Iceberg)
Preparation
    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.

Leave a comment