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Sauteed Shrimp and Warm Remoulade Sauce over Angel Hair Pasta
Ingredients
- Remoulade:
- 1 teaspoon white vinegar
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced garlic
- 2 hard boiled eggs
- 1 teaspoon paprika
- 1/2 teaspoon ground bat leaf
- 1 celery stalk, diced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onions
- 1 tablespoon creole mustard
- 1 teaspoon yellow mustard
- 1 tablespoon chopped onions
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 cup olive oil
- 1 tablespoon olive oil
- 12 large shrimp, peeled and deveined
- 1 tablespoon Essence
- 2 tablespoons white wine
- 1/2 pound angel hair pasta, cooked al dente, tossed with olive oil
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and pepper
- 2 tablespoons chopped chives
- 2 tablespoons brunoise red peppers
- 2 tablespoons brunoise yellow peppers
Instructions
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 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 t he pasta and shrimp. Garnish with the chives, cheese, and peppers.
Yield: 2 servings