Title: Shrimp in a 'warm Remoulade'
Categories: Cajun & cre, Main course
Yield: 4 Servings

---------------------------------RUSTIC RUB---------------------------------
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

-----------------------------------SHRIMP-----------------------------------
1 lb Medium shrimp; peeled, leave
-tails on, deveined
2 tb Vegetable oil
1/4 c Dry white wine

------------------------------REMOULADE SAUCE------------------------------
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

-----------------------------------EXTRAS-----------------------------------
1/4 c Green onions; chopped
4 c 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.

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