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Shrimp in A'Warm Remoulade'

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Submitted by patman

Cajun-spiced shrimp sautéed with white wine and smothered in a warm homemade remoulade loaded with horseradish, whole-grain mustard, and lemon juice. Served over angel hair pasta, this Louisiana-inspired dish brings the bayou to your table.

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

45 min

Well now, this ain’t your mama’s cold remoulade on the side. This one’s warm, bold, and poured right over the shrimp.

Start with a homemade rustic spice rub heavy on the paprika and cayenne that coats every shrimp before they hit the hot skillet. A splash of white wine deglazes all those spicy, caramelized bits, then the remoulade goes in: a punchy blend of horseradish, two kinds of mustard, lemon juice, ketchup, garlic, and fresh herbs all buzzed smooth in the food processor.

Ladle it over angel hair pasta and scatter green onions on top for a Cajun-style feast.

Chef Tips

  • The spice rub makes a big batch; store the leftovers in an airtight container for up to three months and use it on chicken, fish, or pork
  • Process the remoulade sauce just 30 seconds so it stays slightly chunky with texture, not baby-food smooth
  • Use a dry white wine like Sauvignon Blanc that won’t overpower the spice rub
  • Angel hair pasta cooks fast, so have it ready before you start the shrimp

Ingredients

Rub
8 120
TABLESPOONS ML PAPRIKA
3 45
TABLESPOONS ML CAYENNE PEPPER
5 75
TABLESPOONS ML BLACK PEPPER
6 90
TABLESPOONS ML GARLIC POWDER
3 45
TABLESPOONS ML ONION POWDER
6 90
TABLESPOONS ML SALT
2 ½ 38
TABLESPOONS ML OREGANO
dried *
2 ½ 38
TABLESPOONS ML THYME
dried *
Shrimp
1 453.6
POUND G SHRIMP
peeled, deveined
2 30
TABLESPOONS ML VEGETABLE OIL
¼ 59
CUP ML WHITE WINE
dry *
Remoulade sauce
¼ 59
CUP ML LEMON JUICE
¾ 177
CUP ML VEGETABLE OIL
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
¼ 59
CUP ML CELERY
chopped
2 30
TABLESPOONS ML GARLIC
chopped
2 30
TABLESPOONS ML HORSERADISH
3 45
TABLESPOONS ML WHOLE-GRAIN MUSTARD *
3 45
TABLESPOONS ML PREPARED MUSTARD
3 45
TABLESPOONS ML KETCHUP
3 45
TABLESPOONS ML PARSLEY LEAVES
chopped
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CAYENNE PEPPER
⅛ 0.6
TEASPOON ML BLACK PEPPER
ground

Directions

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.

Sauté shrimp for 3 to 4 minutes. Add ¼ wine and cook for 1 more minute.

While this sautés.

Remoulade Sauce: In a food processor, combine all Remoulade ingredients and process for 30 seconds.

After the shrimp has sautéed for about 4 to 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 697 67% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 11614mg 484%
Total Carbohydrate 12g 12%
Dietary Fiber 11g 43%
Sugars g
Protein 62g
Vitamin A 173% • Vitamin C 62%
Calcium 18% • Iron 56%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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