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Shrimp With Warm Remoulade

  • Yield: 4 first-course servings


  • 1 pound medium shrimp, peeled with tails on and deveined
  • 2 teaspoons Emeril's Original Essence
  • 2 tablespoons vegetable oil
  • 1/4 cup dry white wine
  • 1 cup Remoulade sauce
  • 1/4 cup chopped green onions
  • 6 ounces angel hair pasta, cooked and drained


  • Rub the shrimp with the Essence. Heat the oil in a skillet over medium heat. Cook the shrimp for 3 to 4 minutes. Add the wine and cook for 1 minute. Add the remoulade sauce and simmer for about 2 minutes. Add the green onions.
  • Spoon the sauce over cooked pasta and serve immediately.