Shrimp And Andouille Stuffed Quail With Spicy White Wine Sauce
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Celery (chopped)1 cup
Onion (chopped)2 tsps
Thyme (chopped)1 tsp
Garlic (minced)1 cup
Chicken1 cup
Green Onion (chopped)1 pinch
Salt2 tbsps
Shallot (chopped)1 cup
White Wine3 tbsps
Butter (cut into tablespoons)Directions:
1
Preheat oven to 425 degrees F
2
Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted
3
Toss in shrimp and cook for 3 minutes
4
Add sausage to the pan, then stock
5
Place bread cubes in a bowl and pour the shrimp mixture over
6
Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste
7
Let stuffing cool and then divide into 8 portions
8
Wrap 1 quail around each portion, using toothpicks to secure the back
9
Rub each quail with a little butter and season with salt and pepper
10
Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry
11
To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top
12
Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil
13
Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time
14
Finish with a squeeze of lemon and a pinch of salt, if necessary
15
Spoon sauce over quail and serve