Shrimp In A'warm Remoulade'

* Exported from MasterCook *

SHRIMP IN A 'WARM REMOULADE'

Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Cajun & Creole Main Course--Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne pepper
5 tablespoons fresh ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Shrimp:
1 pound medium shrimp, peeled, leave tails on -- deveined
2 tablespoons vegetable oil
1/4 cup dry white wine
Remoulade Sauce:
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup onions -- chopped
1/2 cup green onions -- chopped
1/4 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
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
Extras:
1/4 cup green onions -- chopped
4 cups angel hair pasta -- cooked & drained

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.



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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.