| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Clprime2 | 1 | servings | |
INGREDIENTS
| 1 | tb | Unsalted butter |
| 2 | tb | Finely diced yellow onion |
| 2 | ts | Capers; rinsed and drained |
| 1 1/4 | ts | Roasted garlic puree |
| 1/8 | ts | Creole seasoning |
| 1/8 | ts | Ground black pepper |
| 1/8 | ts | Ground white pepper |
| 1/8 | ts | Crushed red pepper flakes |
| 1 | pn | Salt |
| 1 1/2 | c | Heavy cream |
| 4 | ts | Creole mustard |
| 1 | ts | Prepared horseradish |
| 1/8 | ts | Worcestershire sauce |
| 1/8 | ts | Hot pepper sauce |
| 1 | ts | Unsalted butter |
| 1 | lb | Andouille sausage |
| 24 | lg | Shrimp; peeled and deveined |
| 2 | ts | Olive oil |
| 2 | ts | Creole seasoning |
| 12 | Wooden skewers; soaked in water | |
| ; (10-inch) |
INSTRUCTIONS
HOT RAVIGOTE SAUCE 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 1/2 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0053 Converted by MM_Buster v2.0n.
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