Marinated Shrimp with Remoulade Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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So the shrimp can absorb the flavors in the marinade, start preparing this elegant first course a day ahead. Ingredients:
2 cups dry white wine |
2 cups water |
1 cup tarragon vinegar |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
dash of ground red pepper |
3 stalks celery, each cut into 3 pieces |
2 garlic cloves, halved |
2 bay leaves |
24 large shrimp (about 1 pound), peeled and deveined |
1 cup finely chopped celery |
1/4 cup spicy brown mustard |
2 tablespoons finely chopped parsley |
2 tablespoons finely chopped red onion |
2 tablespoons sherry vinegar |
2 teaspoons olive oil |
1/4 teaspoon hungarian sweet paprika |
1/8 teaspoon black pepper |
2 cups trimmed watercress (about 1 bunch) |
Directions:
1. Combine first 9 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Return mixture to a boil; add shrimp. Cook 3 minutes or until done. Drain shrimp in a colander over a medium bowl, reserving cooking liquid. Rinse shrimp under cold water; drain well. Set aside. Discard celery stalks, garlic, and bay leaves from cooking liquid; set cooking liquid aside. Let cool completely.
2. Add shrimp to cooled cooking liquid, and cover and marinate in refrigerator 24 hours.
3. Combine chopped celery and next 7 ingredients (celery through black pepper) in a small bowl; stir well. Cover and chill 24 hours.
4. Drain shrimp; discard liquid. Combine shrimp and 1/2 cup remoulade in a bowl; stir well. Arrange 1/2 cup watercress on each of 4 plates; top each with 6 shrimp and 2 tablespoons remoulade.
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