This is a print preview of "Grilled Shrimp And Andouille Sausage With Hot Ravigote Sauce" recipe.

Grilled Shrimp And Andouille Sausage With Hot Ravigote Sauce Recipe
by Global Cookbook

Grilled Shrimp And Andouille Sausage With Hot Ravigote Sauce
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  Servings: 1

Ingredients

  • 1 Tbsp. Unsalted butter
  • 2 Tbsp. Finely diced yellow onion
  • 2 tsp Capers, rinsed and liquid removed
  • 1 1/4 tsp Roasted garlic puree
  • 1/8 tsp Creole seasoning
  • 1/8 tsp Grnd black pepper
  • 1/8 tsp Grnd white pepper
  • 1/8 tsp Crushed red pepper flakes
  • 1 pch Salt
  • 1 1/2 c. Heavy cream
  • 4 tsp Creole mustard
  • 1 tsp Prepared horseradish
  • 1/8 tsp Worcestershire sauce
  • 1/8 tsp Warm pepper sauce
  • 1 tsp Unsalted butter
  • 1 lb Andouille sausage
  • 24 lrg Shrimp, peeled and deveined
  • 2 tsp Extra virgin olive oil
  • 2 tsp Creole seasoning
  • 12 x Wooden skewers, soaked in water (10-inch)

Directions

  1. PROCEDURE:Prepare a grill by lighting the charcoals or possibly heating a gas grill on medium heat.
  2. Heat the butter in a medium non-stick saute/fry pan over high heat, add in the onion and cook 1 to 2 min till 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 warm pepper sauce. Bring to a boil and simmer for 5 min whisking occasionally till sauce thickens. Add the butter whisking till completely incorporated. Set aside till needed.
  3. Reheat the sauce before serving.
  4. 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 proportionately distribute it among the andouille and shrimp. Alternately thread 3 pcs of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or possibly twice, grill 6 to 7 min till shrimp turn pink and are cooked through.
  5. Serve 2 skewers per person with a portion of Warm Ravigote Sauce.