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  • Spicy Grilled Shrimp and Sausage Skewers

    with Creole Mustard Dipping Sauce
  • Mardi Gras is February 24th and while we all probably won't be able to make it to The Big Easy, that doesn't mean we can't share in a little of the food. Here's a great recipe that will make you swear you're right there catching the beads with the crowds.
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    • Creole Mustard Dipping Sauce
      1/3 cup Creole mustard or stone-ground mustard
      1 tablespoon orange marmalade
      2 teaspoons original Tabasco® pepper sauce

      Skewers
      2 bunches scallions
      1 pound large shrimp,...
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      Creole Mustard Dipping Sauce
      1/3 cup Creole mustard or stone-ground mustard

      1 tablespoon orange marmalade

      2 teaspoons original Tabasco® pepper sauce

      Skewers

      2 bunches scallions

      1 pound large shrimp, peeled and deveined

      1 pound andouille sausage

      2 tablespoons original Tabasco® pepper sauce
  • Mardi Gras is February 24th and while we all probably won't be able to make it to The Big Easy, that doesn't mean we can't share in a little of the food. Here's a great recipe that will make you swear you're right there catching the beads with the crowds.
    Directions Soak skewers completely in water at least 30 minutes. Combine mustard, orange marmalade and Tabasco sauce in small bowl. Set aside. Preheat grill or broiler. Divide scallions into individual strips. Blanch strips in boiling water for 30 seconds. Drain skewers. Thread 2 shrimp and 1 sausage slice onto each skewer, twisting a scallion strip around each skewer. Repeat with remaining skewers, shrimp, sausage and scallions. Brush shrimp with Tabasco sauce.
    Place skewers on grill. Grill 5 to 8 minutes, turning once until shrimp are cooked through.
    Makes 6 servings.
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