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  • Grilled Shrimp Boudan With Crispy Mirlitons And Remoulade Sa

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    Grilled Shrimp Boudan With Crispy Mirlitons And Remoulade Sa
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb medium shrimp peeled, deveined
    • 1/4 c. chopped yellow onions
    • 1 tsp minced garlic
    • 1/2 c. heavy cream
    • 1/4 c. cognac Salt to taste Cayenne to taste Freshly grnd white pepper to taste
    • 4 c. cooked medium-grain rice
    • 2 Tbsp. finely-minced tarragon leaves Casings, 1 1/2" dia and about 4 feet long Extra virgin olive oil
    • 1 med mirliton or possibly chayote peeled, cored, and julienne
    • 1 c. all-purpose flour Creole seasoning see * Note
    • 1 c. Remoulade II (see recipe)
    • 2 Tbsp. minced green onions, green part only

    Directions

    1. In a food processor, combine the shrimp, onions, garlic, cream, and cognac. Season with salt and pepper. Turn the mix into a mixing bowl. Stir in the rice and tarragon. Season with salt, cayenne and black pepper. To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of min on each side. Re-adjust the seasoning if needed. Either using a feeding tube or possibly a funnel, stuff the sausage into the casings and make 3-inch links.
    2. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 min, or possibly till the sausage is hard to the touch and plump. Remove from the water and allow to cold. Lightly brush the sausage with extra virgin olive oil. Place on the grill and cook for 2 min on each side. Remove from the heat.
    3. Season both the mirlitons and flour with Creole seasoning. Dredge the mirlitons in the seasoned flour, shaking off the excess. Fry till golden, about 2 min. Remove and drain on paper towels. Season with Creole seasoning.
    4. To serve, spoon some of the Remoulade in the center of each serving plate. Criss-cross 2 of the links in the center of sauce. Mound some of the mirliton in the center of the sausages. Garnish with green onions.
    5. This recipe yields 4 to 6 servings.

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