Shrimp Arnaud from Arnaud's Restaurant


  • 2 lbs Boiled Shrimp
  • 1 bottle Remoulade Sauce
  • Shredded Iceberg Lettuce
  • 1 large tomato, sliced
  • 2 lemons, quartered
  • Parsley, garnish
  • Directions:

  • First, combine boiled shrimp and Remoulade Sauce in a bowl, mix gently.
  • Let marinate for 20-30 minutes.
  • Second, place shredded lettuce on a chilled salad plate and top with a tomato slice.
  • Spoon 10-12 shrimp with sauce over the tomato slice; garnish with two lemon slices and a parsley sprig.
  • White Remoulade
    (serves six)


    Mayonnaise                                     1 cup

    Arnaud's Creole Mustard                   1/2 cup

    Lemon Juice                                     1 tbsp

    Tabasco                                            1 tsp

    Lea & Perrins                                    1 tsp

    Parsley flat leaf chopped                     1 tbsp

    Salt-kosher                                      Pinch to taste

    Pepper -white ground                        Pinch to taste

    Method of Preparation

    1. Place all ingredients in a small mixing bowl
    2. Whisk all ingredients together until well blended
    3. Refrigerate until ready to use