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Marinated Shrimp with Rémoulade Sauce is a professionally run web site for professionals but there is plenty of interest in there for everyone interested in cooking. You will find many great recipes to try, some fascinating chef biographies and much, much more.

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2 cups dry white wine
2 cups water
1 cup tarragon vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper Dash 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)

  • 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.
  • Add shrimp to cooled cooking liquid, and cover and marinate in refrigerator 24 hours.
    Combine chopped celery and next 7 ingredients (celery through black pepper) in a small bowl; stir well. Cover and chill 24 hours.
  • Drain shrimp; discard liquid. Combine shrimp and 1/2 cup rémoulade in a bowl; stir well. Arrange 1/2 cup watercress on each of 4 plates; top each with 6 shrimp and 2 tablespoons rémoulade.


So the shrimp can absorb the flavors in the marinade, start preparing this elegant first course a day ahead.

Serves 4