| 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.
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