Ingrédients pour Arnaud's Shrimp Rmoulade
- 2 tablespoons fresh parsley, finely chopped
- 1 stalk celery, finely chopped
- 1/4 cup finely chopped red onion
- 1/2 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 cup Dijon mustard
- 2 teaspoons paprika
- 1 teaspoon salt and 1 teaspoon black pepper
- 1/2 teaspoon MSG (optional)
- 1 1/2 lbs medium shrimp, cooked, peeled and deveined
- A bed of chopped watercress
- 1/2 green bell pepper, finely chopped
- 1 head lettuce, chopped
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Comment préparer Arnaud's Shrimp Rmoulade
- Cook shrimp: Bring a large pot of salted water to a boil. Add shrimp and cook for 2-3 minutes, or until pink and opaque. Immediately transfer shrimp to an ice bath to stop cooking. Once cooled, refrigerate for at least 2 hours.
- Prepare the remoulade sauce: In a food processor, finely chop the celery, green bell pepper, red onion, and parsley.
- In a large bowl, whisk together the white wine vinegar, Creole mustard (or Dijon), extra virgin olive oil, paprika, salt, pepper, and MSG (if using).
- Add the finely chopped vegetables to the bowl and stir until well combined. The flavor should be sharp but balanced.
- Refrigerate the remoulade sauce in a covered bowl for at least 4 hours to allow the flavors to meld.
- About 2 hours before serving, gently toss the chilled shrimp with the remoulade sauce. Refrigerate until ready to serve.
- Serve the shrimp remoulade over a bed of chopped watercress or lettuce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
3g
Fat
10g
Carbs
0g
