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