• Grilled Shrimp And Andouille Brochettes

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    • 24 x Jumbo shrimp, peeled and deveined
    • 1 lb Andouille sausage, cut into 1/2-inch rounds
    • 1/2 c. Extra virgin olive oil
    • 2 Tbsp. Paul Prudhomme's Seafood Magic
    • 2 c. Heavy cream
    • 2 Tbsp. Creole mustard, (horseradish mustard)
    • 1 pch salt One turn of grnd white pepper
    • 1 tsp Creole seasoning
    • 1 tsp Fresh garlic, minced
    • 2 Tbsp. Unsalted butter


    1. If using wooden skewers, soak them in water for at least 1/2 hour before using.
    2. 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.
    3. Repeat with remaining shrimp. Brush the brochettes with extra virgin olive oil and sprinkle with Seafood Magic. Grill or possibly pan sear the brochettes till the shrimp is opaque, about 3 min per side.
    4. To make the sauce, combine in a small, heavy saucepan all the ingredients except the butter and cook over medium heat till thickened. Then whisk in the butter and spoon the sauce over the shrimp brochettes.
    5. Yield: 12 servings

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