Grilled Shrimp And Andouille Brochettes

The only people who are ever interested in revival are evangelicals, and a good way of testing the quality of a man’s evangelicalism is his interest in revival. The institutional people do not often talk about revival. They try sometimes to pay lip-service to it but they do not believe in it… The true evangelical, on the other hand, is always longing for an outpouring of the Spirit, and the great evangelical reawakenings have always been a result of an effusion of the Holy Spirit. The evangelical by nature is tremendously interested in revival.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Dujour05	1	Servings

INGREDIENTS

24		Jumbo shrimp, peeled and
		deveined
1	lb	Andouille sausage, cut into
		1/2-inch
		rounds
1/2	c	Olive oil
2	T	Paul Prudhomme's Seafood
		Magic
2	c	Heavy cream
2	T	Creole mustard, horseradish
		mustard
1		Pinches salt
		One turn of ground white
		pepper
1	t	Creole seasoning
1	t	Fresh garlic, chopped
2	T	Unsalted butter

INSTRUCTIONS

If using wooden skewers, soak them in water for at least 1/2 hour
before using.  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. Repeat with remaining shrimp. Brush the
brochettes with  olive oil and sprinkle with Seafood Magic. Grill or
pan sear the  brochettes until the shrimp is opaque, about 3 minutes
per side.  To make the sauce, combine in a small, heavy saucepan all
the  ingredients except the butter and cook over medium heat until
thickened. Then whisk in the butter and spoon the sauce over the
shrimp brochettes.  Yield: 12 servings  Converted by MC_Buster.  Recipe
by: CHEF DU JOUR SHOW DJ 9154 - JIMMY BANNOS  Converted by MM_Buster
v2.0l.

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