Grilled Shrimp And Andouille Sausage With Hot Ravigote Sa

We tend to be far more ungenerous in forgiving others than God is in forgiving us. If God were to be as reluctant to forgive as we are in forgiving those who sin against us, we would be in serious trouble. As Christians we are forgiven people. We are likewise called to be forgiving people. Jesus clearly sets forth an ethic of charity in His teaching and in His behavior with those who wrong us. An unwillingness to forgive clearly has no place in the kingdom, and may in fact signal that such a one has not experienced the initial forgiveness of God in his or her life.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy		Clprime2	1	Servings

INGREDIENTS

1	T	Unsalted butter
2	T	Finely diced yellow onion
2	t	Capers, rinsed and drained
1 1/4	t	Roasted garlic puree
1/8	t	Creole seasoning
1/8	t	Ground black pepper
1/8	t	Ground white pepper
1/8	t	Crushed red pepper flakes
1	pn	Salt
1 1/2	c	Heavy cream
4	t	Creole mustard
1	t	Prepared horseradish
1/8	t	Worcestershire sauce
1/8	t	Hot pepper sauce
1	t	Unsalted butter
1	lb	Andouille sausage
24		Shrimp, peeled and deveined
2	t	Olive oil
2	t	Creole seasoning
12		Wooden skewers, soaked in
		water
		10-inch
1		Fat, 1/2 Other Carbohydrates

INSTRUCTIONS

PROCEDURE  Prepare a grill by lighting the charcoals or heating a gas
grill on  medium heat.  Heat the butter in a medium non-stick saute pan
over high heat, add  the onion and cook 1 to 2 minutes until 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 hot pepper
sauce. Bring to a  boil and simmer for 5 minutes whisking occasionally
until sauce  thickens. Add in the butter whisking until completely
incorporated.  Set aside until needed. Reheat the sauce before serving.
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 evenly
distribute it among the andouille and shrimp. Alternately thread 3
pieces of andouille and 2 shrimp onto each skewer. Repeat with the
remaining skewers. Turning once or twice, grill 6 to 7 minutes until
shrimp turn pink and are cooked through.  Serve 2 skewers per person
with a portion of Hot Ravigote Sauce.  Converted by MC_Buster.  Per
serving: 1623 Calories (kcal); 159g Total Fat; (86% calories from
fat); 37g Protein; 17g Carbohydrate; 750mg Cholesterol; 1029mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 31
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0053  Converted by MM_Buster
v2.0n.

A Message from our Provider:

“Make God smile again. Accept his forgivenesess”