Shrimp Arnaud
Submitted by libralady
Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
3 hrsStraight from the French Quarter, this is one of New Orleans’ most iconic appetizers.
Shrimp Arnaud is deceptively simple: cooked shrimp tossed in a sharp vinaigrette of peanut oil, white vinegar, hot mustard, chili sauce, garlic, and chives, then left to marinate in the fridge for at least three hours. The longer they sit, the more that zippy, mustardy dressing works its way into every bite.
Serve them cold with a dusting of paprika. No bread, no lettuce, no distractions. Just bold, briny shrimp in a sauce that bites back.
Pro Tips
- Marinate for at least 3 hours. Longer is better. Overnight transforms these from good to legendary.
- Toss them a few times while they chill. Every shrimp needs equal time in that vinaigrette. Flip the bowl or give it a good stir every hour or so.
- Drain before serving. You want the shrimp glistening, not swimming. Pooled oil on the plate dilutes the presentation.
Ingredients
Directions
Cook bag of shrimp according to package directions.
Drain.
Cool. Combine oil, white vinegar, chives, chili sauce, hot mustard, garlic and salt.
Add cooled shrimp; Toss well.
Cover and refrigerate at least 3 hours, tossing occasionally.
To serve, drain, sprinkle lightly with paprika.
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