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| Ingredients: |
1 1/4 cups whipping cream
2 tbsp Creole mustard
1 tsp Roasted Garlic Puree*
1/8 tsp Worcestershire
1/8 tsp hot pepper sauce
1/8 tsp salt
1/4 tsp cornstarch
mixed with 1/2 teaspoon water |
1 tbsp unsalted butter
1 link Andouille,
cut into 10 pieces
10 fresh (U-15) shrimp, peeled
2 tbsp Angel Dust Cajun Seasoning**
2 tsp extra-virgin olive oil |
| Cooking
Instructions: |
Prepare the Creole Mustard Cream by whisking together the cream, mustard, garlic puree, Worcestershire, hot sauce, salt and pepper in a saucepan. Bring the contents to a boil and whisk for 10-12 minutes. Stir in the dissolved cornstarch and let thicken for about 30 seconds. Whisk in the butter.
Thread one shrimp onto each bamboo skewer, followed by a piece of andouille. Sprinkle each skewer with Angel Dust and then brush with olive oil. Grill over medium-high heat for 3 minutes. Serve drizzled with Creole Mustard Cream. |
| Additional
Comments: |
*Roasted Garlic Puree
**Angel Dust Cajun Seasoning |
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