Shrimp in A'Warm Remoulade'
Yield
4 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Rub | |||
| 8 | tablespoons |
paprika
|
|
| 3 | tablespoons |
cayenne pepper
|
|
| 5 | tablespoons |
black pepper
|
|
| 6 | tablespoons |
garlic powder
|
|
| 3 | tablespoons |
onion powder
|
|
| 6 | tablespoons |
salt
|
|
| 2 ½ | tablespoons |
oregano
dried |
*
|
| 2 ½ | tablespoons |
thyme
dried |
*
|
| Shrimp | |||
| 1 | pound |
shrimp
peeled, deveined |
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
white wine
dry |
*
|
| Remoulade sauce | |||
| ¼ | cup |
lemon juice
|
|
| ¾ | cup |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
scallions, spring or green onions
|
|
| ¼ | cup |
celery
chopped |
|
| 2 | tablespoons |
garlic
chopped |
|
| 2 | tablespoons |
horseradish
|
|
| 3 | tablespoons |
whole-grain mustard
|
*
|
| 3 | tablespoons |
prepared mustard
|
|
| 3 | tablespoons |
ketchup
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Rub | |||
| 1.2E+2 | ml |
paprika
|
|
| 45 | ml |
cayenne pepper
|
|
| 75 | ml |
black pepper
|
|
| 9E+1 | ml |
garlic powder
|
|
| 45 | ml |
onion powder
|
|
| 9E+1 | ml |
salt
|
|
| 38 | ml |
oregano
dried |
*
|
| 38 | ml |
thyme
dried |
*
|
| Shrimp | |||
| 453.6 | g |
shrimp
peeled, deveined |
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
white wine
dry |
*
|
| Remoulade sauce | |||
| 59 | ml |
lemon juice
|
|
| 177 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
scallions, spring or green onions
|
|
| 59 | ml |
celery
chopped |
|
| 3E+1 | ml |
garlic
chopped |
|
| 3E+1 | ml |
horseradish
|
|
| 45 | ml |
whole-grain mustard
|
*
|
| 45 | ml |
prepared mustard
|
|
| 45 | ml |
ketchup
|
|
| 45 | ml |
parsley leaves
chopped |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 0.6 | 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.
