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Receta Sauteed Shrimp And Warm Remoulade Sauce Over Pasta

by Global Cookbook

Ingredientes

1 tsp White vinegar 1 Tbsp. Ketchup 1 tsp Worcestershire sauce 1 tsp Chopped garlic 2 x Hard-boiled Large eggs 1 tsp Paprika 1/2 tsp Grnd bay leaf 1 x Celery stalk diced 2 Tbsp. Minced parsley 2 Tbsp. Minced green onions 1 Tbsp. Creole mustard 1 tsp Yellow mustard 1 Tbsp. Minced onions 1 tsp Lemon juice 1 tsp Salt

1 c. Extra virgin olive oil 1 Tbsp. Extra virgin olive oil 12 lrg Shrimp peeled, deveined 1 Tbsp. Emeril"s Essence see * Note 2 Tbsp. White wine 1/2 lb Angel hair pasta cooked al dente, tossed with olive     oil 1/2 c. Grated Parmigiano-Reggiano cheese     Salt to taste     Freshly-grnd black pepper to taste 2 Tbsp. Minced chives     Grated Parmigiano-Reggiano cheese 2 Tbsp. Brunoise red peppers 2 Tbsp. Brunoise yellow peppers

Direcciones

1. For the remoulade: In a food processor, puree all the ingredients except for the oil till smooth. With the machine running, slowly drizzle the oil in till the sauce is thickened.
2. Season the shrimp with Emeril"s Essence. In a saute/fry pan, heat the extra virgin olive oil. When the pan is warm, saute/fry the shrimp for 2 min on each side. Deglaze the pan with the white wine. Add in the remoulade and simmer for 2 min.
3. In a pot of boiling salted water, cook the pasta for 2 min. 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 the pasta and shrimp. Garnish with the chives, cheese, and peppers.
4. This recipe yields 2 servings.
5. Comments: The original recipe title as listed is "Sauteed Shrimp And Hot Remoulade Sauce Over Angel Hair Pasta".

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