CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS
“These skewers from Kobe Roux are made with juicy andouille sausage and fresh gulf shrimp, our homemade cajun seasoning and Sriracha Cream Sauce.”
1 1⁄2 lbslarge shrimp, peeled and deveined
2 tablespoonsolive oil
1 tablespoonsmoked paprika
1 teaspooncayenne pepper
1 teaspoongarlic powder
1⁄2 teaspoononion powder
1⁄2 teaspoondried oregano
1⁄2 teaspoondried thyme
1 teaspoonkosher salt, to taste
12 7⁄8 ounces smoked andouille sausages
1 ouncefresh chives
1 teaspoonred pepper flakes
1 teaspooncoarse black pepper
FOR THE KOBE ROUX CREAM SAUCE.
1/4 cup mayonnaise.
1 tablespoon Lime Juice.
1 tablespoon brown sugar.
1 tablespoon Sriracha, or more, to taste*.
1 tsp cajun seasoning.
1.To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
2.In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, crushed red pepper, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
3.Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
4.Heat a grill pan or charcoal grill over medium high heat. Add skewers in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
5.Serve immediately with Sriracha cream sauce, garnished with chives, if desired.
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