Grilled Shrimp And Andouille Sausage with Hot Ravigote Sauce

Ready in 45 minutes
4 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Grilled Shrimp And Andouille Sausage with Hot Ravigote Sauce"

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Ingredients

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HOT RAVIGOTE SAUCE
1 tablespoon Unsalted butter
2 tablespoons yellow onion; Finely diced
2 teaspoons Capers; rinsed and drained
1 1/4 teaspoons Roasted garlic puree
1/8 teaspoon Creole seasoning
1/8 teaspoon Black Pepper; ground
1/8 teaspoon Ground white pepper
1/8 teaspoon Crushed red pepper flakes
1 pinch Salt
1 1/2 cups Heavy cream
4 teaspoon Creole mustard
1 teaspoon Prepared horseradish
1/8 teaspoon Worcestershire Sauce
1/8 teaspoon Hot pepper sauce
1 teaspoon Unsalted butter
1 lb Andouille sausage
24 large Shrimp; peeled and deveined
2 teaspoons olive oil
2 teaspoons Creole seasoning
12 Wooden skewers; soaked in water

Original recipe makes 6 Servings

Servings  

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.

Notes

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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Calories Per Serving: 398 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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