Creole skewers with mustard butter
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | Bamboo skewers | |
| 1 | Red bell pepper -- 1-inch | |
| Chunks | ||
| 1 | Red onion -- 1-inch chunks | |
| 1 | pounds | Andouille sausage -- inch rounds |
| 1 | Green bell pepper -- 1-inch | |
| Chunks | ||
| 1 | pounds | Large shrimp with tails -- |
| Peeled and deveined | ||
| Mustard Butter----- | ||
| 1 | cup | Unsalted butter |
| 2 | tablespoons | Minced garlic |
| 3 | tablespoons | Creole mustard |
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | Hot pepper sauce |
| ⅓ | cup | Lemon juice |
| Salt and fresh ground pepper | ||
| To taste | ||
Directions
1. Soak skewers in water 15 minutes. Skewer ingredients in the following order: red pepper, onion, sausage (push skewer through casing side of sausage so the cut edge is parallel with the skewer), onion, green pepper, shrimp (push skewer through the length of the shrimp), red pepper, onion, sausage, onion, and green pepper.
2. Prepare a charcoal fire. When fire is ready, brush chunks of skewered food generously with Mustard Butter, place on oiled grill over heat, and cook 2 to 3 minutes per side. Serve with remaining Mustard Butter.
Serves 5 to 6 as a main course. Mustard Butter: In a small saucepan, melt butter. Add garlic and whisk in mustard, Worcestershire, hot-pepper sauce, and lemon juice. Season with salt and pepper. Butter can be used at this point or chilled and remelted later.
Makes 2 cups.
Recipe By : the California Culinary Academy File