| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Essnce10 | 2 | Servings | |
INGREDIENTS
| === REMOULADE === | ||
| 1 | t | White vinegar |
| 1 | T | Ketchup |
| 1 | t | Worcestershire sauce |
| 1 | t | Minced garlic |
| 2 | Hard-boiled eggs | |
| 1 | t | Paprika |
| 1/2 | t | Ground bay leaf |
| 1 | Celery stalk, diced | |
| 2 | T | Chopped parsley |
| 2 | T | Chopped green onions |
| 1 | T | Creole mustard |
| 1 | t | Yellow mustard |
| 1 | T | Chopped onions |
| 1 | t | Lemon juice |
| 1 | t | Salt |
| 1 | c | Olive oil |
| === SHRIMP & PASTA === | ||
| 1 | T | Olive oil |
| 12 | Shrimp, peeled deveined | |
| 1 | T | Emerils Essence, see * Note |
| 2 | T | White wine |
| 1/2 | lb | Angel hair pasta, cooked al |
| dente | ||
| Xx, tossed with olive | ||
| Oil | ||
| 1/2 | c | Grated Parmigiano-Reggiano |
| cheese | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === GARNISH === | ||
| 2 | T | Chopped chives |
| Grated Parmigiano-Reggiano | ||
| cheese | ||
| 2 | T | Brunoise red peppers |
| 2 | T | Brunoise yellow peppers |
INSTRUCTIONS
Note: See the Emerils 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 Emerils 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1968
Calories From Fat: 1565
Total Fat: 177.3g
Cholesterol: 414.8mg
Sodium: 4379.2mg
Potassium: 551.8mg
Carbohydrates: 14.6g
Fiber: 1.5g
Sugar: 5.3g
Protein: 79.4g