Grilled Shrimp And Andouille Sausage with Hot Ravigote Sauce
|12 Wooden skewers; soaked in water|
|1 tsUnsalted butter|
|1 1/4 tsRoasted garlic puree|
|1/8 tsBlack Pepper; ground|
|1/8 tsGround white pepper|
|1/8 tsWorcestershire Sauce|
|1 tsPrepared horseradish|
|1 lbAndouille sausage|
|HOT RAVIGOTE SAUCE|
|1/8 tsCreole seasoning|
|2 tsCreole seasoning|
|1 tbUnsalted butter|
|2 tbyellow onion; Finely diced|
|1/8 tsCrushed red pepper flakes|
|1/8 tsHot pepper sauce|
|24 lgShrimp; peeled and deveined|
|2 tsolive oil|
|4 tsCreole mustard|
|2 tsCapers; rinsed and drained|
|1 1/2 cHeavy cream|
Grilled Shrimp And Andouille Sausage with Hot Ravigote Sauce Preparation
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 (1/2-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. 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; 31 1/2 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0053 Converted by MM_Buster v2.0n.
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Grilled Shrimp And Andouille Sausage with Hot Ravigote Sauce Reviews
Nice flavor! Served with basmati rice.
1 years, 2 months, 1 days, 21 hours, 13 minutes ago
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