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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Shrimp Arnaud Recipe

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This recipe for Shrimp Arnaud is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz. olive oil
6 oz. vinegar
4 hard-boiled eggs, finely chopped
1 tbsp. paprika
8 tsp. Creole mustard
8 tsp. fresh horseradish
4 stalks celery, chopped fine
2 green onions, chopped fine
4 pods garlic, mashed
1 tsp. salt
3 lbs. medium shrimp, boiled, shelled, deveined
Directions:
Directions:
Mix above ingredients (except shrimp). Pour over shrimp and let marinate several hours or overnight in the refrigerator.

Remember to under-cook the shrimp as the marinade will "cook" shrimp some. Otherwise, shrimp will get tough.
Number Of Servings:
Number Of Servings:
40 as an hors d'oeuvre
Personal Notes:
Personal Notes:
This is a four-star recipe and my version of famous Arnaud's Restaurant in New Orleans. I've also served this as a side-salad for luncheons.

 

 

 

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