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