Andouille and Grilled Shrimp Kabobs are grilled then drizzled with a spicy and creamy sauce of Dijon mustard, vermouth, shallots, and heavy cream.
Two weeks ago my husband’s cousin was at our house for dinner. She noticed the book Come on In by the Jackson Junior League and commented that she also had the book, loved it, but had never tried any of the recipes.
“You know,” I replied. “I actually haven’t either.”
I have already flipped through this entire book and jotted down three sticky notes full of recipes I want to try. There may be several posts coming from this book – at least two by the end of the week.
I picked this one because my husband and I both like shrimp, sausage, and anything grilled on a skewer. Andouille sausage is a spicy smoked sausage used a lot in Cajun cooking. If you can’t find it, chorizo or smoked sausage would be a great substitute.
The shallot mustard sauce was DELICIOUS! I would consider making it alone to put on just about anything. If using small wooden skewers like we did, be sure to soak them for 30 minutes prior to prevent the skewers from burning.
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Andouille and Grilled Shrimp Kabobs with Shallot Mustard Sauce
Ingredients
For the shrimp:
- 16 jumbo shrimp uncooked, peeled deveined
- 1 large red bell pepper seeded and chopped into 1” squares
- 1 lb. andouille sausage cut into 1” squares
- 1/4 cup cajun or creole seasoning ex. Tony Chachere’s
- 1/4 cup butter melted
For the shallot mustard sauce:
- 1/4 cup dry vermouth
- 1 teaspoon sherry
- 1 teaspoon shallots
- 1/2 cup heavy cream
- 1 tablespoon diced pimentos
- 1/2 teaspoon fresh chopped basil
- 1-1/2 teaspoons spicy hot mustard
- 1/2 teaspoon Dijon mustard
- 1 tablespoon unsalted butter
- 1/8 teaspoon cayenne pepper
- Salt to taste
Instructions
For the shrimp:
- Prepare grill for high heat.
- Thread shrimp, bell pepper, and sausage onto skewers, alternating each item accordingly. Brush melted butter over both sides of skewers. Sprinkle skewers with Creole seasoning.
- Place skewers on grill and cook for about 7 minutes on each side, basting between turns, until shrimp is pink and slightly opaque.
- Serve with shallot mustard sauce.
For the shallot mustard sauce:
- In a saucepan, combine vermouth, sherry, and shallots.
- Boil over medium high heat until mixture is reduced to 2 tablespoons.
- Add cream, pimentos, and basil.
- Continue to boil until cream begins to thicken.
- Reduce heat to medium-low. Stir in mustards, butter and cayenne.
- Season with salt to your preference.
