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home > recipes > seafood > grilled shrimp and andouille with hot ravigote sauce
from Chicago, IL I had the privelege last night of dining at Chicago's famed Heaven on Seven restaurant. Featured here is a recipe that chef/owner Jimmy Bannos shared recently on NBC's Today Show ( http://today.msnbc.com ). Hot ravigote sauce 1 tbsp. unsalted butter 2 tbsp. finely diced yellow onion 2 tsp capers, rinsed and drained 1 1/4 tsp roasted garlic puree 1/8 tsp cajun seasoning 1/8 tsp freshly ground black pepper 1/8 tsp ground white pepper 1/8 tsp crushed red pepper flakes Pinch of salt 1 1/2 cups heavy whipping cream 4 tsp Creole mustard 1 tsp prepared horseradish 1/8 tsp Worcestershire sauce 1/8 tsp hot pepper sauce 1 tsp unsalted butter, cut into pieces FOR THE SHRIMP AND ANDOUILLE 1 lb andouille 24 large shrimp 2 tsp extra virgin olive oil 2 tsp Angel Dust Cajun seasoning 12 (10 inch) skewers, soaked in water if wooden White rice DIRECTIONS For the sauce To prepare the sauce, heat the butter in a medium nonstick sauté pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Cajun seasoning, ground black and white peppers, red pepper flakes and salt; cook for 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauces. Bring to a boil and simmer, whisking occasionally, for 5 minutes or until sauce thickens. Add the butter, whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. For the shrimp and andouille Heat a charcoal or gas grill. Slice the andouille diagonally into 36 ½ inch slices. Place the andouille and shrimp in a medium-sized bowl, drizzle with oil and toss to coat. Sprinkle with the Cajun seasoning and mix thoroughly. Thread 3 pieces of andouille and 2 shrimp onto each skewer, alternating andouille and shrimp. Grill over high heat, turning once or twice, for 6 to 7 minutes, or until shrimp turn pink and are cooked through. Serve 2 skewers per person with white rice and a portion of sauce.

Grilled Shrimp and Andouille with Hot Ravigote Sauce


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keyword: grilled
keyword: shrimp
keyword: andouille
keyword: ravigote
keyword: sauce
recipes for seafood
recipes by dave
Email Address:
(posted November 6, 2003)

from Chicago, IL

I had the privelege last night of dining at Chicago's famed Heaven on Seven restaurant. Featured here is a recipe that chef/owner Jimmy Bannos shared recently on NBC's Today Show ( http://today.msnbc.com ).

Hot ravigote sauce
1 tbsp.
unsalted butter
2 tbsp. finely diced yellow
onion
2 tsp capers, rinsed and drained
1 1/4 tsp roasted
garlic puree
1/8 tsp cajun
seasoning
1/8 tsp freshly ground black pepper
1/8 tsp ground white pepper
1/8 tsp crushed red pepper flakes
Pinch of salt
1 1/2 cups
heavy whipping
cream
4 tsp
Creole mustard
1 tsp prepared
horseradish
1/8 tsp
Worcestershire
sauce
1/8 tsp
hot pepper sauce
1 tsp
unsalted
butter, cut into pieces

FOR THE
SHRIMP AND ANDOUILLE
1 lb andouille
24 large
shrimp
2 tsp extra virgin
olive oil
2 tsp Angel
Dust Cajun seasoning
12 (10 inch) skewers, soaked in water if wooden
White
rice

DIRECTIONS
For the
sauce
To prepare the
sauce, heat the butter in a medium nonstick sauté pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Cajun seasoning, ground black and white peppers, red pepper flakes and salt; cook for 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and
hot pepper sauces. Bring to a boil and simmer, whisking occasionally, for 5 minutes or until sauce thickens. Add the butter, whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving.
For the
shrimp and andouille
Heat a charcoal or gas
grill.
Slice the andouille diagonally into 36 ½ inch slices. Place the andouille and
shrimp in a medium-sized bowl, drizzle with oil and toss to coat. Sprinkle with the Cajun seasoning and mix thoroughly. Thread 3 pieces of andouille and 2 shrimp onto each skewer, alternating andouille and shrimp.
Grill over high heat, turning once or twice, for 6 to 7 minutes, or until shrimp turn pink and are cooked through.
Serve 2 skewers per person with white
rice and a portion of sauce.



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