Grilled shrimp and andouille brochettes

Yield: 1 servings

Measure Ingredient
24 Jumbo shrimp; peeled and deveined
1 pounds Andouille sausage; cut into 1/2-inch
; rounds
½ cup Olive oil
2 tablespoons Paul Prudhomme's Seafood Magic
2 cups Heavy cream
2 tablespoons Creole mustard; (horseradish
; mustard)
1 Pinches salt
One turn of ground white pepper
1 teaspoon Creole seasoning
1 teaspoon Fresh garlic; chopped
2 tablespoons Unsalted butter

BROCHETTES

CREOLE MUSTARD CREAM SAUCE

If using wooden skewers, soak them in water for at least ½ hour before using.

Assemble brochette by putting a skewer through the tail end of a shrimp, then through a sausage round and then through the head-end of the shrimp.

Repeat with remaining shrimp. Brush the brochettes with olive oil and sprinkle with Seafood Magic. Grill or pan sear the brochettes until the shrimp is opaque, about 3 minutes per side.

To make the sauce, combine in a small, heavy saucepan all the ingredients except the butter and cook over medium heat until thickened. Then whisk in the butter and spoon the sauce over the shrimp brochettes.

Yield: 12 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW DJ 9154 - JIMMY BANNOS Converted by MM_Buster v2.0l.

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