| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cajun | Cajun & cre, Main course | 4 | Servings |
INGREDIENTS
| 8 | T | Paprika |
| 3 | T | Cayenne pepper |
| 5 | T | Fresh ground black pepper |
| 6 | T | Garlic powder |
| 3 | T | Onion powder |
| 6 | T | Salt |
| 2 1/2 | T | Dried oregano |
| 2 1/2 | T | Dried thyme |
| 1 | lb | Medium shrimp, peeled leave |
| tails on deveined | ||
| 2 | T | Vegetable oil |
| 1/4 | c | Dry white wine |
| 1/4 | c | Fresh lemon juice |
| 3/4 | c | Vegetable oil |
| 1/2 | c | Onions, chopped |
| 1/2 | c | Green onions, chopped |
| 1/4 | c | Celery, chopped |
| 2 | T | Garlic, chopped |
| 2 | T | Prepared horseradish |
| 3 | T | Whole-grain mustard |
| 3 | T | Yellow mustard |
| 3 | T | Ketchup |
| 3 | T | Chopped parsley |
| 1 | t | Salt |
| 1/4 | t | Cayenne pepper |
| 1/8 | t | Ground black pepper |
| 1/4 | c | Green onions, chopped |
| 4 | c | Angel hair pasta, cooked & |
| drained |
INSTRUCTIONS
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 1/4 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 1/2 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 1/2 in the processor bowl and 1/2 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@aol.com on Aug 4, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1038
Calories From Fat: 477
Total Fat: 54.4g
Cholesterol: 0mg
Sodium: 11528.4mg
Potassium: 1210.1mg
Carbohydrates: 123.5g
Fiber: 16.7g
Sugar: 8g
Protein: 22.9g