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Receta Grilled Shrimp And Andouille Sausage With Hot Ravigote Sauce

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Ingredientes

Direcciones

  1. PROCEDURE:Prepare a grill by lighting the charcoals or possibly heating a gas grill on medium heat.
  2. 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.
  3. Reheat the sauce before serving.
  4. 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.
  5. Serve 2 skewers per person with a portion of Warm Ravigote Sauce.
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