Appetizers & Dips Arnaud’s Shrimp Serves 6 24 medium shrimp Sauce: 1 teaspoon finely chopped celery 1 teaspoon chopped green onion 1 teaspoon chopped fresh parsley ½ teaspoon creole mustard 8 tablespoons tomato catsup 1 teaspoon prepared horseradish 1 teaspoon olive oil 2 tablespoons cider vinegar 1 teaspoon salt ¼ teaspoon freshly ground pepper
Boil 24 medium shrimp in salted water until just pink. Put in bowl of ice water to stop cooking. Drain and peel. Serve in cocktail glasses. In separate bowl, mix well and pour sauce over shrimp in each glass. If desired, garnish with celery leaf top. Adapted from Arnaud’s at 811 Bienville St., New Orleans, LA (1943) From Maude Vaughn’s Collected Recipes (1948) Edith Vaughn Shepherd
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