Grilled shrimp and andouille sausage with hot ravigote sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter |
| 2 | tablespoons | Finely diced yellow onion |
| 2 | teaspoons | Capers; rinsed and drained |
| 1¼ | teaspoon | Roasted garlic puree |
| ⅛ | teaspoon | Creole seasoning |
| ⅛ | teaspoon | Ground black pepper |
| ⅛ | teaspoon | Ground white pepper |
| ⅛ | teaspoon | Crushed red pepper flakes |
| 1 | pinch | Salt |
| 1½ | cup | Heavy cream |
| 4 | teaspoons | Creole mustard |
| 1 | teaspoon | Prepared horseradish |
| ⅛ | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Hot pepper sauce |
| 1 | teaspoon | Unsalted butter |
| 1 | pounds | Andouille sausage |
| 24 | larges | Shrimp; peeled and deveined |
| 2 | teaspoons | Olive oil |
| 2 | teaspoons | Creole seasoning |
| 12 | Wooden skewers; soaked in water | |
| ; (10-inch) | ||
Directions
HOT RAVIGOTE SAUCE
PROCEDURE:
Prepare a grill by lighting the charcoals or heating a gas grill on medium heat.
Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed.
Reheat the sauce before serving.
Slice the andouille into 36 (½-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through.
Serve 2 skewers per person with a portion of Hot Ravigote Sauce.
Converted by MC_Buster.
Per serving: 1623 Calories (kcal); 159g Total Fat; (86% calories from fat); 37g Protein; 17g Carbohydrate; 750mg Cholesterol; 1029mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 31½ Fat; ½ Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0053 Converted by MM_Buster v2.0n.