Recipe of the Week: Shrimp Arnaud
Shrimp Arnaud has held first place on Arnaud’s menu since the Count’s time. It is considered the benchmark by which all other Creole remoulade sauces are measured. Our remoulade sauce recipe is top secret, but you can purchase your own bottle on our website.
2 lbs Boiled Shrimp
1 bottle Remoulade Sauce
Shredded Iceberg Lettuce
1 large tomato, sliced
2 lemons, quartered
First, combine boiled shrimp and Remoulade Sauce in a bowl, mix gently. Let marinate for 20-30 minutes. Second, place shredded lettuce on a chilled salad plate and top with a tomato slice. Spoon 10-12 shrimp with sauce over the tomato slice; garnish with two lemon slices and a parsley sprig. Serve.