Marinated Shrimp with Rémoulade Sauce

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


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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 of 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 remoulade in a bowl; stir well. Arrange 1/2 cup watercress on each of 4 plates; top each with 6 shrimp and 2 tablespoons remoulade.

Created date

January 2004

Nutritional Information

Calories 142
Caloriesfromfat 29 %
Fat 4.8 g
Satfat 0.6 g
Monofat 1.9 g
Polyfat 0.8 g
Protein 18.9 g
Carbohydrate 3.9 g
Fiber 1.3 g
Cholesterol 129 mg
Iron 2.7 mg
Sodium 409 mg
Calcium 100 mg