Grilled Shrimp And Andouille Sausage With Hot Ravigote Sauce
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Unsalted Butter2 tbsps
Yellow Onion (finely diced)2 tsps
Capers (rinsed and drained)2 tsps
Creole Seasoning1 tsp
Ground Black Pepper1 tsp
Ground White Pepper1.5 cups
Heavy Cream4 tsps
Creole Mustard1 tsp
Prepared Horseradish1 tsp
Worcestershire Sauce1 tsp
Hot Pepper Sauce450 g
Andouille Sausage24 large
Shrimp (peeled and deveined)2 tsps
Olive OilDirections:
1
PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat
2
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
3
Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute
4
Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce
5
Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens
6
Add in the butter whisking until completely incorporated
7
Set aside until needed
8
Reheat the sauce before serving
9
Slice the andouille into 36 (1/2-inch) diagonally cut slices
10
Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat
11
Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp
12
Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer
13
Repeat with the remaining skewers
14
Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through
15
Serve 2 skewers per person with a portion of Hot Ravigote Sauce