Shrimp in a 'warm Remoulade'

Yield: 4 Servings
Categories: Main Courses, Cajun
RUSTIC RUB
8tbPaprika
3tbCayenne pepper
5tbFresh ground black pepper
6tbGarlic powder
3tbOnion powder
6tbSalt
2 1/2tbDried oregano
2 1/2tbDried thyme
SHRIMP
1lbMedium shrimp; peeled, leave tails on, deveined
2tbVegetable oil
1/4cDry white wine
REMOULADE SAUCE
1/4cFresh lemon juice
3/4cVegetable oil
1/2cOnions; chopped
1/2cGreen onions; chopped
1/4cCelery; chopped
2tbGarlic; chopped
2tbPrepared horseradish
3tbWhole-grain mustard
3tbYellow mustard
3tbKetchup
3tbChopped parsley
1tsSalt
1/4tsCayenne pepper
1/8tsGround black pepper
EXTRAS
1/4cGreen onions; chopped
4cAngel hair pasta; cooked & drained
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