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Grilled Shrimp And Spicy Sausage Brochettes
Yield: 4 ServingsIngredients: 12 each Shrimp, 16 / 20 ct., peeled, deveined, tail-on 12 each Spicy Andouille sausage slices 4 each Red bell pepper chunks, 1 inch square 4 each Green bell pepper chunks, 1 inch square 4 each Cherry tomatoes, stemmed 8 each Red onion chunks, 1 inch square to season Fresh ground black pepper to season Salt as needed Salad oil 4 each Bamboo skewers, 13 inch, soaked in water for 2-3 hoursFor Chef Larry’s Lemony Mustard Sauce:
3 oz. Butter 1/2 tsp. Shallot, minced 1/4 tsp. Garlic, minced 1 tsp. Lemon zest 3-4 oz. Dry white wine 1 tbsp. Whole grain mustard 1/4 cup Fresh chicken stock 1/4 cup Cream squeeze Fresh lemon juice to taste Salt to taste Fresh ground black pepperMethod:
Prepare Chef Larry’s Lemony Mustard Sauce by melting butter in a sauce pan over medium heat. Add shallot, garlic and lemon zest, sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add whole grain mustard, continue to simmer and again reduce liquid by 1/2. Add chicken stock and cream, reduce until sauce thickens Season with fresh lemon juice, salt and pepper. Reserve keeping warm until service. Prepare Chef Larry’s Cucumber Salad per recipe, reserve.Preheat grill or BBQ. Portion shrimp and Andouille Sausage slices onto soaked bamboo skewers (3 of each per skewer), alternating with peppers, onion and cherry tomatoes. Season brochettes with fresh ground black pepper, salt and oil. Place seasoned shrimp brochettes on preheated grill and cook until shrimp are slightly firm. Transfer grilled shrimp brochettes to a serving platter along with Chef Larry’s Cucumber Salad. Nappe brochettes with Chef Larry’s Lemony Mustard Sauce. Garnish with minced chives or scallions. Serve with additional sauce.Chef Larry’s Cucumber SaladYield: 4-6 ServingsIngredients:
2 each Cucumber, thinly sliced 1/2 cup Carrot, julienne cut 1/4 cup Red onion, thinly sliced 2 tsp. Fresh cilantro leaves, rough choppedFor the Dressing:
1 tbsp. Rice wine vinegar 2 tbsp. Olive oil 2 tsp. Sugar to season Salt to season Fresh ground black pepperMethod:
Prepare dressing by combining ingredients. Season with salt and fresh ground black pepper and whisk well. Place cucumber, carrot, red onion, tomatoes and cilantro leaves in a bowl. Mix dressing well and pour dressing over vegetables. Gently toss. Adjust seasoning if necessary.
3 oz. Butter 1/2 tsp. Shallot, minced 1/4 tsp. Garlic, minced 1 tsp. Lemon zest 3-4 oz. Dry white wine 1 tbsp. Whole grain mustard 1/4 cup Fresh chicken stock 1/4 cup Cream squeeze Fresh lemon juice to taste Salt to taste Fresh ground black pepperMethod:
Prepare Chef Larry’s Lemony Mustard Sauce by melting butter in a sauce pan over medium heat. Add shallot, garlic and lemon zest, sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add whole grain mustard, continue to simmer and again reduce liquid by 1/2. Add chicken stock and cream, reduce until sauce thickens Season with fresh lemon juice, salt and pepper. Reserve keeping warm until service. Prepare Chef Larry’s Cucumber Salad per recipe, reserve.Preheat grill or BBQ. Portion shrimp and Andouille Sausage slices onto soaked bamboo skewers (3 of each per skewer), alternating with peppers, onion and cherry tomatoes. Season brochettes with fresh ground black pepper, salt and oil. Place seasoned shrimp brochettes on preheated grill and cook until shrimp are slightly firm. Transfer grilled shrimp brochettes to a serving platter along with Chef Larry’s Cucumber Salad. Nappe brochettes with Chef Larry’s Lemony Mustard Sauce. Garnish with minced chives or scallions. Serve with additional sauce.Chef Larry’s Cucumber SaladYield: 4-6 ServingsIngredients:
2 each Cucumber, thinly sliced 1/2 cup Carrot, julienne cut 1/4 cup Red onion, thinly sliced 2 tsp. Fresh cilantro leaves, rough choppedFor the Dressing:
1 tbsp. Rice wine vinegar 2 tbsp. Olive oil 2 tsp. Sugar to season Salt to season Fresh ground black pepperMethod:
Prepare dressing by combining ingredients. Season with salt and fresh ground black pepper and whisk well. Place cucumber, carrot, red onion, tomatoes and cilantro leaves in a bowl. Mix dressing well and pour dressing over vegetables. Gently toss. Adjust seasoning if necessary.
