| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Cajun |
Cajun & cre, Main course |
4 |
Servings |
INGREDIENTS
| 8 |
tb |
Paprika |
| 3 |
tb |
Cayenne pepper |
| 5 |
tb |
Fresh ground black pepper |
| 6 |
tb |
Garlic powder |
| 3 |
tb |
Onion powder |
| 6 |
tb |
Salt |
| 2 1/2 |
tb |
Dried oregano |
| 2 1/2 |
tb |
Dried thyme |
| 1 |
lb |
Medium shrimp; peeled, leave tails on, deveined |
| 2 |
tb |
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 |
tb |
Garlic; chopped |
| 2 |
tb |
Prepared horseradish |
| 3 |
tb |
Whole-grain mustard |
| 3 |
tb |
Yellow mustard |
| 3 |
tb |
Ketchup |
| 3 |
tb |
Chopped parsley |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Ground black pepper |
| 1/4 |
c |
Green onions; chopped |
| 4 |
c |
Angel hair pasta; cooked & drained |
INSTRUCTIONS
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 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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