Sauteed shrimp and warm remoulade sauce over pasta

2 servings

Ingredients

Quantity Ingredient
=== REMOULADE ===
1 teaspoon White vinegar
1 tablespoon Ketchup
1 teaspoon Worcestershire sauce
1 teaspoon Minced garlic
2 Hard-boiled eggs
1 teaspoon Paprika
½ teaspoon Ground bay leaf
1 Celery stalk; diced
2 tablespoons Chopped parsley
2 tablespoons Chopped green onions
1 tablespoon Creole mustard
1 teaspoon Yellow mustard
1 tablespoon Chopped onions
1 teaspoon Lemon juice
1 teaspoon Salt
1 cup Olive oil
=== SHRIMP & PASTA ===
1 tablespoon Olive oil
12 larges Shrimp; peeled, deveined
1 tablespoon Emeril’s Essence; see * Note
2 tablespoons White wine
½ pounds Angel hair pasta; cooked al dente,
Xx; tossed with olive
Oil
½ cup Grated Parmigiano-Reggiano cheese
Salt; to taste
Freshly-ground black pepper; to taste
=== GARNISH ===
2 tablespoons Chopped chives
Grated Parmigiano-Reggiano cheese
2 tablespoons Brunoise red peppers
2 tablespoons Brunoise yellow peppers

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

For the remoulade: In a food processor, puree all the ingredients except for the oil until smooth. With the machine running, slowly drizzle the oil in until the sauce is thickened. Season the shrimp with Emeril’s Essence.

In a saute pan, heat the olive oil. When the pan is hot, saute the shrimp for 2 minutes on each side. Deglaze the pan with the white wine. Add the remoulade and simmer for 2 minutes. In a pot of boiling salted water, cook the pasta for 2 minutes. Remove and drain. Turn the pasta into a mixing bowl and season with the cheese, salt and pepper. Place a nest of the pasta in the center of the plate. Place the shrimp around the pasta. Spoon the sauce over the pasta and shrimp. Garnish with the chives, cheese, and peppers. This recipe yields 2 servings.

Comments: The original recipe title as listed is “Sauteed Shrimp And Warm Remoulade Sauce Over Angel Hair Pasta”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2283 broadcast 03-24-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-24-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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