Marinated Shrimp with Rémoulade Sauce

Name: Marinated Shrimp with Rémoulade Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 0 teaspoons black pepper; 237 milliliters finely chopped celery; 3 stalks celery, each cut into 3 pieces; 473 milliliters dry white wine; 2 garlic cloves, halved; 1 Dash ground red pepper; 0 teaspoons Hungarian sweet paprika; 2 teaspoons olive oil; 2 Tbsps finely chopped parsley; 2 Tbsps finely chopped red onion; 0 teaspoons salt; 2 Tbsps sherry vinegar; 454 grams 24 large shrimp (about , peeled and deveined; 59 milliliters spicy brown mustard; 237 milliliters tarragon vinegar; 473 milliliters trimmed watercress (about 1 bunch); 473 milliliters water

Marinated Shrimp with Rémoulade Sauce is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 269 calories, 25g of protein, and 4g of fat. If you have bay leaves, pepper, shrimp, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Shrimp

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Celery Rib

Bay Leaves

Garlic

Shrimp

Water

Equipment you will use

Colander

Bowl

Let cool completely.

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

Ingredients you will need

Shrimp

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

Ingredients you will need

Black Pepper

Celery

Equipment you will use

Bowl

Drain shrimp; discard liquid.

Ingredients you will need

Shrimp

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.

Ingredients you will need

Watercress

Remoulade

Shrimp

Equipment you will use

Bowl

Equipment

Dutch Oven

Colander

Bowl

Ingredients

Servings:

bay leaves 0teaspoons

black pepper 237milliliters

finely chopped celery 3stalks

celery, each cut into 3 pieces 473milliliters

dry white wine 2

garlic cloves, halved 1Dash

ground red pepper 0teaspoons

Hungarian sweet paprika 2teaspoons

olive oil 2Tbsps

finely chopped parsley 2Tbsps

finely chopped red onion 0teaspoons

salt 2Tbsps

sherry vinegar 454grams

24 large shrimp (about , peeled and deveined 59milliliters

spicy brown mustard 237milliliters

tarragon vinegar 473milliliters

trimmed watercress (about 1 bunch)473milliliters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.