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Shrimp Salad Arnaud

Ingredients
  Wine tarragon vinegar 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Salt 4 Teaspoon
  Cracked pepper 2 Teaspoon
  Monosodium glutamate 1 Tablespoon
  Red pepper To Taste
  Paprika 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Hot sauce 4 Drop
  Garlic 1 Clove (5 gm)
  Basil 1 Teaspoon
  Celery seed 2 Teaspoon
  Minced chives 3⁄4 Cup (12 tbs)
  Minced parsley 1⁄2 Cup (8 tbs)
  Minced celery 3⁄4 Cup (12 tbs)
  Olive oil 2 Cup (32 tbs)
  Horseradish 3⁄4 Cup (12 tbs)
  Mustard 1 Teaspoon
  Cooked shrimp 6 Pound
Directions

"Combine vinegars, salt, pepper, monosodium glutamate, red pepper, paprika, sugar, hot sauce, garlic, basil, celery seed, chives, parsley and celery; mix thoroughly.
Let stand for 33 minutes.
Add olive oil, mustard and 1/3 cup ice water.
Mix in bowl until blended well.
Refrigerate for 24 hours; stir occasionally.
Marinate shrimp in the dressing for 2 hours before serving.
Place 12 shrimp per serving on bed of shredded lettuce; serve with remaining dressing."

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Shrimp
Interest: 
Party, Healthy
Servings: 
12

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