Ingredients
- 1 extras
- 4 cups angel hair pasta (cooked)
- 1 pound shrimp
- 3/4 cup vegetable oil
- 6 tablespoons mustard (yellow)
- 3/4 cup green onions (chopped)
- 1/4 cup lemon juice (fresh)
- 1/2 cup onions (chopped)
- 1/4 cup dry wine (white)
- 6 tablespoons garlic powder
- 8 tablespoons paprika
- 3 tablespoons ketchup
- 6 tablespoons salt
- 5 tablespoons black pepper (fresh ground)
- 2 tablespoons prepared horseradish
- 2 tablespoons vegetable oil
- 3 tablespoons cayenne pepper
- 1/4 cup celery (chopped)
- 3 tablespoons onion powder
- 2 1/2 tablespoons thyme (dried)
- 2 tablespoons garlic (chopped)
- 2 1/2 tablespoons oregano (dried)
- 3 tablespoons parsley (chopped)
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon black pepper (ground)
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.
