| 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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