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Marinated Shrimp with Rémoulade Sauce

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Add shrimp to cooled cooking liquid, and cover and marinate in refrigerator 24 hours.

  3. Combine chopped celery and next 7 ingredients (celery through black pepper) in a small bowl; stir well. Cover and chill 24 hours.

  4. 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.