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Spicy Shrimp Remoulade with Angel Hair Pasta
#0363

Spice Islands®

Spicy Shrimp Remoulade with Angel Hair Pasta

Difficulty

  • Prep Time: 45 minutes
  • Total Time: 1 hour

4 to 6 servings

Ingredients

Shrimp Seasoning

4 tablespoons Spice Islands® Paprika

3 tablespoons Spice Islands® Garlic Powder

3 tablespoons salt

2-1/2 tablespoons Spice Islands® Medium Grind Black Pepper

1-1/2 tablespoons Spice Islands® Cayenne Pepper

1-1/2 tablespoons Spice Islands® Onion Powder

1-1/4 teaspoons Spice Islands® Ground Oregano

1-1/4 teaspoons Spice Islands® Ground Thyme

Remoulade Sauce

1/2 cup onion, chopped

1/2 cup green onion, chopped

1/4 cup celery, chopped

2 tablespoons minced fresh garlic

1 tablespoon prepared horseradish cream

1 tablespoon whole grain mustard

3 tablespoons yellow mustard

3 tablespoons ketchup

1 tablespoon Spice Islands® Parsley

1 teaspoon salt

1/8 teaspoon Spice Islands® Medium Grind Black Pepper

3/4 cup Mazola® Corn Oil

1/4 cup lemon juice

Shrimp and Pasta

1 pound medium shrimp, peeled and deveined

2 tablespoons Mazola® Corn Oil

1/4 cup dry white wine

6 ounces angel hair pasta, cooked according to package directions

1/4 cup green onions, chopped

Instructions

Combine all ingredients for shrimp seasoning in a small bowl. Set aside.

For remoulade sauce:
Combine onions, celery, garlic, horseradish, mustards, ketchup, parsley, salt and pepper in a medium bowl. Pour oil and lemon juice into a food processor or blender, process or blend for one minute. Add mustard mixture to oil and lemon juice; process until thoroughly combined, about 15 to 20 seconds.

Sprinkle shrimp with 2 tablespoons of seasoning. Store remaining seasoning blend in airtight container for future use.

Heat oil in large skillet over medium-high heat. Sauté shrimp for 3 to 4 minutes. Add wine and sauté an additional minute. Measure 1 cup of remoulade sauce and add to skillet; simmer 2 minutes.

Spoon shrimp and sauce over pasta; sprinkle with green onions. Serve immediately.

Recipe Note:  Shrimp seasoning is also delicious on chicken, fish and beef!  Extra remoulade sauce can be stored in refrigerator and used as a spread on meat sandwiches.

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