Sauteed Shrimp And Warm Remoulade Sauce Over Pasta

Recipe Ingredients

		Remoulade
1 teaspoon	5ml	White vinegar
1 tablespoon	15ml	Ketchup
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Minced garlic
2		Hard-boiled eggs
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Ground bay leaf
1		Celery stalk - diced
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Chopped green onions
1 tablespoon	15ml	Creole mustard
1 teaspoon	5ml	Yellow mustard
1 tablespoon	15ml	Chopped onions
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Salt
1 cup	237ml	Olive oil
		Shrimp & Pasta
1 tablespoon	15ml	Olive oil
12 tablespoons	180ml	Shrimp - peeled, deveined (large)
1 tablespoon	15ml	Emeril's Essence - see * Note
2 tablespoons	30ml	White wine
1/2 lb	227g / 8oz	Angel hair pasta - cooked al dente,
		Xx - tossed with olive
		Oil
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
2 tablespoons	30ml	Chopped chives
		Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers

Recipe Instructions

* 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.

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

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