Shrimp In A'warm Remoulade'

Ingredients

55 gr paprika
26 gr cayenne pepper
40 gr black pepper
60 gr garlic powder
22 gr onion powder
50 gr salt
14 gr oregano
20 gr thyme
250 gr shrimp
30 ml vegetable oil
60 ml dry wine
60 ml lemon juice
180 ml vegetable oil
60 gr onions
90 gr green onions
26 gr celery
18 gr garlic
30 gr prepared horseradish
90 ml mustard
45 ml ketchup
5 gr parsley
3 gr salt
1 gr cayenne pepper
1 gr black pepper
1 extras
425 gr angel hair pasta

Instructions

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 quarter 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.