Shrimp in a 'warm remoulade'

4 Servings

Ingredients

Quantity Ingredient
8 tablespoons Paprika
3 tablespoons Cayenne pepper
5 tablespoons Fresh ground black pepper
6 tablespoons Garlic powder
3 tablespoons Onion powder
6 tablespoons Salt
2½ tablespoon Dried oregano
2½ tablespoon Dried thyme
1 pounds Medium shrimp; peeled, leave tails on, deveined
2 tablespoons Vegetable oil
¼ cup Dry white wine
¼ cup Fresh lemon juice
¾ cup Vegetable oil
½ cup Onions; chopped
½ cup Green onions; chopped
¼ cup Celery; chopped
2 tablespoons Garlic; chopped
2 tablespoons Prepared horseradish
3 tablespoons Whole-grain mustard
3 tablespoons Yellow mustard
3 tablespoons Ketchup
3 tablespoons Chopped parsley
1 teaspoon Salt
¼ teaspoon Cayenne pepper
⅛ teaspoon Ground black pepper
¼ cup Green onions; chopped
4 cups Angel hair pasta; cooked & drained

Directions

RUSTIC RUB

SHRIMP

REMOULADE SAUCE

EXTRAS

Rustic Rub: Combine all ingredients in a bowl; mix well. Set aside for immediate use and stoer leftovers in an airtight container for up to three months.

Shrimp: Rub shrimp with 2 tablespoons rustic spice rub. Heat oil in skillet over medium heat. Saute shrimp for 3-4 minutes. Add ¼ wine and cook for 1 more minute. While this sautes...

Remoulade Sauce: In a food processor, combine all Remoulade ingredients and process for 30 seconds.

After the shrimp has sauteed for about 4-5 minutes with the spice rub and wine, add 1 cup of the remoulade sauce from the processor and simmer for about 2 minutes. Add chopped green onions to finish.

Spoon shrimp and sauce over cooked angel hair pasta and serve.

NOTES : From Pamela: 1. I used large shrimp. (30 count, I think) 2. Using a hint given by David Rosengarten, I heavily salted the peeled and deveined shrimp, let them stand for ½ hour, rinsed thoroughly, resalted and let stand for 10 minutes, then REALLY rinsed thoroughly. This technique toughens the outside of the shrimp and keeps the inside more succulent--like the shrimp you get in a good Chinese restaurant. So it kind of pops when you bite into it. 3. The Remoulade ingredients makes 3 cups of sauce--I put the other 2 cups in the freezer for later use. If you have a small (2 cup) food processor, you will have to make the sauce in 2 batches.

I just measured everything and dumped ½ in the processor bowl and ½ in a regular bowl; poured the processed sauce into a 4-cup measuring cup and processed the rest.

Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #722 by Creedenite@... on Aug 4, 1997

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