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Receta Grilled Shrimp And Andouille Sausage With Hot Ravigote Sauce

Name: Grilled Shrimp And Andouille Sausage With Hot Ravigote Sauce
Ingredients: 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)

de Global Cookbook

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Ingredientes

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)

Direcciones

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.