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DEL.ICIO.USShrimp Arnaud
The Atlanta Journal-Constitution
Makes 4 servings
Preparation time: 15 minutes, plus 1 hour to chill
Cooking time: 1-2 minutes
When the Food Goddess published a request for the recipe for Shrimp Arnaud from the now-defunct Herren’s restaurant in 1992, she got this recipe from Linda Garrett of Tucker — a different version clipped a decade ago from this newspaper. It came not from the Atlanta institution, but from a 1932 cookbook “New Orleans Recipes.” She tried it anyway, and it was so good she couldn’t resist running it. Later, several readers came through with the original, which we also published. But the Food Goddess maintains it’s the one from New Orleans that will go down as one of her all-time favorites.
Ingredients:
1 pound peeled and deveined shrimp
6 tablespoons olive oil
2 tablespoons vinegar
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
4 tablespoons creole or other spicy mustard
1 tablespoon finely chopped celery
3 1/2 tablespoons finely chopped onion
1 tablespoon finely chopped parsley
1 head romaine lettuce, chopped
Instructions:
Boil shrimp for 1 to 2 minutes or until just done. Rinse in cold water and refrigerate for 1 hour. Mix olive oil, vinegar, paprika, salt, pepper, mustard, celery, onion and parsley and chill. “Enthrone” shrimp on lettuce and top with sauce.
Per serving: 298 calories (percent of calories from fat, 69), 20 grams protein, 5 grams carbohydrates, 2 grams fiber, 23 grams fat, 161 milligrams cholesterol, 862 milligrams sodium.
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