Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
RUSTIC RUB
SHRIMP
- 1 lb Medium shrimp; peeled, leave
REMOULADE SAUCE
EXTRAS
Preparation
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
