Recipe for Sauteed Shrimp and Warm Remoulade Sauce Over Pasta 
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Yield:
2
Ingredients:
Amount Ingredient
REMOULADE ----------------
1 tsp White vinegar
1 tbl Ketchup
1 tsp Worcestershire sauce
1 tsp Minced garlic
2 x Hard-boiled eggs
1 tsp Paprika
1/2 tsp Ground bay leaf
1 x Celery stalk diced
2 tbl Chopped parsley
2 tbl Chopped green onions
1 tbl Creole mustard
1 tsp Yellow mustard
1 tbl Chopped onions
1 tsp Lemon juice
1 tsp Salt
1 cup Olive oil
----------------- SHRIMP & PASTA ----------------
1 tbl Olive oil
12 lrg Shrimp peeled, deveined
1 tbl Emeril"s Essence see * Note
2 tbl White wine
1/2 lb Angel hair pasta cooked al dente, tossed with olive
oil
1/2 cup Grated Parmigiano-Reggiano cheese
Salt to taste
Freshly-ground black pepper to taste
----------------- GARNISH ----------------
2 tbl Chopped chives
Grated Parmigiano-Reggiano cheese
2 tbl Brunoise red peppers
Instructions:
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 Emeril"s 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 the pasta and shrimp. Garnish with the chives, cheese, and peppers.

This recipe yields 2 servings.

Comments: The original recipe title as listed is "Sauteed Shrimp And Warm Remoulade Sauce Over Angel Hair Pasta".

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