| 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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