Rustic Rub: 8 tablespoons paprika
3 tablespoons cayenne pepper
5 tablespoons fresh ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Shrimp: 1 pound medium shrimp, peeled, leave tails on — deveined
2 tablespoons vegetable oil
1/4 cup dry white wine
Remoulade Sauce: 1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup onions — chopped
1/2 cup green onions — chopped
1/4 cup celery — chopped
2 tablespoons garlic — chopped
2 tablespoons prepared horseradish
3 tablespoons whole-grain mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
Extras: 1/4 cup green onions — chopped
4 cups angel hair pasta — cooked & drained
Rustic Rub: Combine all ingredients in a bowl; mix well. Set aside for immediate use and stoer leftovers in an airtight container for up to three months.
Shrimp: Rub shrimp with 2 tablespoons rustic spice rub. Heat oil in skillet over medium heat. Saute shrimp for 3-4 minutes. Add 1/4 wine and cook for 1 more minute. While this sautes…
Remoulade Sauce: In a food processor, combine all Remoulade ingredients and process for 30 seconds.
After the shrimp has sauteed for about 4-5 minutes with the spice rub and wine, add 1 cup of the remoulade sauce from the processor and simmer for about 2 minutes. Add chopped green onions to finish.
Spoon shrimp and sauce over cooked angel hair pasta and serve.