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