📝 About This Recipe
A crown jewel of New Orleans gastronomy, Shrimp Arnaud is the signature appetizer of the legendary Arnaud’s Restaurant in the French Quarter. This dish features succulent, cold-boiled Gulf shrimp bathed in a vibrant, piquant Creole mustard-based remoulade sauce that balances tang, spice, and a hint of sweetness. It is a refreshing yet bold celebration of Louisiana’s seafood heritage, perfect for elegant dinner parties or a classic Sunday brunch.
🥗 Ingredients
The Shrimp and Poaching Liquid
- 2 pounds Large Gulf Shrimp (peeled and deveined, tails left on or off per preference)
- 1 Lemon (halved)
- 2 pieces Bay Leaves
- 2 tablespoons Creole Seasoning (such as Zatarain's or Tony Chachere's)
The Famous Arnaud's Style Sauce
- 1 cup Creole Mustard (coarse-grain, spicy brown mustard)
- 1/2 cup Vegetable Oil (or a neutral oil like canola)
- 1/4 cup Red Wine Vinegar
- 1 tablespoon Paprika (for color and mild earthiness)
- 1/2 cup Celery (very finely minced)
- 1/2 cup Green Onions (white and light green parts, finely chopped)
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- 2 tablespoons Horseradish (prepared, drained)
- to taste Salt and Black Pepper
For Serving
- 1 head Iceberg Lettuce (shredded into a chiffonade)
- 1 piece Lemon Wedges (for garnish)
👨🍳 Instructions
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1
Fill a large pot with 3 quarts of water. Add the halved lemon (squeezing the juice in first), bay leaves, and Creole seasoning. Bring to a rolling boil.
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2
Add the shrimp to the boiling water. Turn off the heat immediately and let the shrimp poach for 3-5 minutes until they are pink and opaque. Do not overcook, or they will become rubbery.
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3
Drain the shrimp and immediately plunge them into an ice bath to stop the cooking process. Once chilled, drain again and pat thoroughly dry with paper towels.
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4
In a medium mixing bowl, whisk together the Creole mustard and red wine vinegar until well combined.
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5
Slowly drizzle in the vegetable oil while whisking constantly to create a thick, emulsified base.
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6
Stir in the paprika, which will give the sauce its characteristic deep orange-red hue.
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7
Fold in the finely minced celery, green onions, parsley, and horseradish. Mix until the vegetables are evenly distributed throughout the sauce.
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8
Taste the sauce and adjust seasoning with salt and black pepper. If you prefer more heat, add an extra teaspoon of horseradish.
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9
Place the dried, chilled shrimp into a large bowl and pour the sauce over them. Toss gently to ensure every shrimp is generously coated.
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10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (up to 4 hours). This allows the flavors to penetrate the seafood.
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11
To serve, place a bed of shredded iceberg lettuce into chilled glass coupes or small appetizer bowls.
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12
Arrange 5-6 shrimp atop the lettuce and drizzle any remaining sauce from the bowl over the top. Garnish with a lemon wedge and serve immediately.
💡 Chef's Tips
Always use wild-caught Gulf shrimp if available for the most authentic flavor and texture. Ensure the shrimp are completely dry before mixing with the sauce; excess water will thin out the remoulade and prevent it from clinging to the shrimp. For the best flavor, make the sauce a day in advance to let the spices and aromatics meld. If you can't find Creole mustard, use a coarse-grain Dijon and add a pinch of cayenne pepper, though the flavor profile will slightly shift. Do not use a food processor for the vegetables; hand-mincing provides the essential texture that defines this dish.
🍽️ Serving Suggestions
Serve with a crisp, dry white wine like a Sancerre or a New Orleans-style French 75 cocktail. Pair with warm, crusty French bread to soak up any extra remoulade sauce. Start a multi-course Creole dinner with this dish, followed by a dark roux Gumbo or Etouffée. For a modern twist, serve the shrimp over fried green tomatoes instead of lettuce. Accompany with a side of classic saltine crackers for a traditional 'Boatsman' style snack.