Ingredients
-
2
-
2
-
1
-
1/8
-
1/8
-
1
-
3
-
2
-
2
-
24
-
1
-
1/4
-
2
-
2
-
2
Directions
Marinated Shrimp With Remoulade Sauce (Cooking Light), This is a recipe given to Cooking Light by married actors Michael Tucker and Jill Eikenberry in an article in the Sept 1996 edition So the shrimp can absorb the flavors in the marinade, start preparing this elegant first course a day ahead It needs to chill for 24 hours , This is a recipe given to Cooking Light by married actors Michael Tucker and Jill Eikenberry in an article in the Sept 1996 edition So the shrimp can absorb the flavors in the marinade, start preparing this elegant first course a day ahead It needs to chill for 24 hours
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Steps
|
1
Done
|
Combine First 9 Ingredients (wine to Bay Leaves) in a Dutch Oven; Bring to a Boil. Reduce Heat; Simmer 30 Minutes. |
|
2
Done
|
Return Mixture to a Boil; Add Shrimp. Cook 3 Minutes or Until Done. Drain Shrimp in a Colander Over a Medium Bowl, Reserving Cooking Liquid. |
|
3
Done
|
Rinse Shrimp Under Cold Water; Drain Well. Set Aside. Discard Celery Stalks, Garlic and Bay Leaves from Cooking Liquid; Set Cooking Liquid Aside. Let Cool Completely. |
|
4
Done
|
Add Shrimp to Cooled Cooking Liquid, and Cover and Marinate in Refrigerator For 24 Hours. |
|
5
Done
|
Remoulade Sauce: Combine Chopped Celery and Next 7 Ingredients (celery Through Black Pepper) in a Small Bowl; Stir Well. Cover and Chill 24 Hours. |
|
6
Done
|
to Serve: Drain Shrimp; Discard Liquid. 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. |
|
7
Done
|
142 Calories Per Serving. |
