Title: Sauteed Shrimp And Warm Remoulade Sauce over Pasta
Categories: Essnce10
Yield: 2 servings

=== REMOULADE ===
1 ts White vinegar
1 tb Ketchup
1 ts Worcestershire sauce
1 ts Minced garlic
2 Hard-boiled eggs
1 ts Paprika
1/2 ts Ground bay leaf
1 Celery stalk; diced
2 tb Chopped parsley
2 tb Chopped green onions
1 tb Creole mustard
1 ts Yellow mustard
1 tb Chopped onions
1 ts Lemon juice
1 ts Salt
1 c Olive oil
=== SHRIMP & PASTA ===
1 tb Olive oil
12 lg Shrimp; peeled, deveined
1 tb Emeril’s Essence; see * Note
2 tb 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 tb Chopped chives
Grated Parmigiano-Reggiano
-cheese
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers

* Note: See the “Emeril’s 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 Emeril’s 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.