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New Orleans Shrimp Spring Rolls

Another use for red remoulade sauce, in a place you might not expect to find it. It may seem strange, but remoulade sauce and pasta go well together. This is especially true of the rice noodles used in Southeast Asian cooking. And shrimp, of course.

Shrimp spring rolls.

  • Shrimp:
  • Leafy tops of a bunch of celery
  • 1 bay leaf
  • 1 Tbs. Tabasco
  • 1/2 lemon, sliced
  • 2 Tbs. salt
  • 1 lb. shrimp, 25-30 count
  • 1/2 cup red remoulade sauce (see recipe)
  • Rolls:
  • 12 round rice paper wrappers
  • 8 oz. rice stick noodles
  • Sriracha pepper sauce

1. Bring a half-gallon of water to a boil and add all the ingredients up to (but not including) the shrimp. Boil the water for five minutes, then add the shrimp. Remove from the heat immediately, and allow the shrimp to steep for four minutes, or until the shell separates from the meat easily.

2. Remove the shrimp and allow to cool enough to handle. Peel the shrimp (and devein if you like).

3. Soak the rice noodles in cold water for about 45 minutes. (This can be done while you’re doing all the above). Drain. Heat a small pot of water to a boil and plunge the noodles in for about a minute. Drain again, and let noodles cool.

4. Dip the rice paper wrappers in hot (not boiling) water and let them soften for a few seconds. (This happens very quickly.) When the rice paper is stretchy, put some of the noodles in a line about two-thirds of the way down the rice paper. Drizzle about a teaspoon of the remoulade sauce across the noodles.

5. Tuck four to six shrimp into the noodles. Roll up the rice paper halfway. Fold over the empty end of the rice paper roll, then finish rolling.

6. Serve with squirts of the sriracha pepper sauce and chopped green onions. These are best when they’ve been allowed to cool to room temperature, or even a little cooler. (Not ice-cold, though.)

Makes twelve rolls.

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