Try this Shrimp in a warm Remoulade recipe, or contribute your own.
Suggest a better descriptionRustic 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
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 586 | ||
Calories from Fat: 359 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.8g | 53 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 21.7g | ||
Polyunsanturated Fat 13.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 443.3mg | 15 % | |
Potassium 1739.8mg | 46 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 27.7g | 111 % | |
Sugars, other 37.3g | ||
Protein 13.8g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 586
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