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Ингредиенты
- 1 Tbsp. Unsalted butter
- 2 Tbsp. Finely diced yellow onion
- 2 tsp Capers, rinsed and liquid removed
- 1 1/4 tsp Roasted garlic puree
- 1/8 tsp Creole seasoning
- 1/8 tsp Grnd black pepper
- 1/8 tsp Grnd white pepper
- 1/8 tsp Crushed red pepper flakes
- 1 pch Salt
- 1 1/2 c. Heavy cream
- 4 tsp Creole mustard
- 1 tsp Prepared horseradish
- 1/8 tsp Worcestershire sauce
- 1/8 tsp Warm pepper sauce
- 1 tsp Unsalted butter
- 1 lb Andouille sausage
- 24 lrg Shrimp, peeled and deveined
- 2 tsp Extra virgin olive oil
- 2 tsp Creole seasoning
- 12 x Wooden skewers, soaked in water (10-inch)
Инструкции
- PROCEDURE:Prepare a grill by lighting the charcoals or possibly heating a gas grill on medium heat.
- Heat the butter in a medium non-stick saute/fry pan over high heat, add in the onion and cook 1 to 2 min till 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 warm pepper sauce. Bring to a boil and simmer for 5 min whisking occasionally till sauce thickens. Add the butter whisking till completely incorporated. Set aside till 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 proportionately distribute it among the andouille and shrimp. Alternately thread 3 pcs of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or possibly twice, grill 6 to 7 min till shrimp turn pink and are cooked through.
- Serve 2 skewers per person with a portion of Warm Ravigote Sauce.
