Title: Grilled Shrimp And Andouille Sausage with Hot Ravigote Sauce
Categories: Clprime2
Yield: 1 servings

-----------------------------HOT RAVIGOTE SAUCE-----------------------------
1 tb Unsalted butter
2 tb Finely diced yellow onion
2 ts Capers; rinsed and drained
1 1/4 ts Roasted garlic puree
1/8 ts Creole seasoning
1/8 ts Ground black pepper
1/8 ts Ground white pepper
1/8 ts Crushed red pepper flakes
1 pn Salt
1 1/2 c Heavy cream
4 ts Creole mustard
1 ts Prepared horseradish
1/8 ts Worcestershire sauce
1/8 ts Hot pepper sauce
1 ts Unsalted butter
1 lb Andouille sausage
24 lg Shrimp; peeled and deveined
2 ts Olive oil
2 ts Creole seasoning
12 Wooden skewers; soaked in
-water
; (10-inch)

PROCEDURE:

Prepare a grill by lighting the charcoals or heating a gas grill on medium
heat.

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. 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 hot pepper sauce. Bring to a boil and
simmer for 5 minutes whisking occasionally until sauce thickens. Add in the
butter whisking until completely incorporated. Set aside until 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 evenly distribute it
among the andouille and shrimp. Alternately thread 3 pieces of andouille
and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning
once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked
through.

Serve 2 skewers per person with a portion of Hot Ravigote Sauce.

Converted by MC_Buster.

Per serving: 1623 Calories (kcal); 159g Total Fat; (86% calories from fat);
37g Protein; 17g Carbohydrate; 750mg Cholesterol; 1029mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 31 1/2 Fat;
1/2 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0053

Converted by MM_Buster v2.0n.