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Andouille and Grilled Shrimp Kabobs with Shallot Mustard Sauce

Andouille and Grilled Shrimp Kabobs are grilled then drizzled with a spicy and creamy sauce of Dijon mustard, vermouth, shallots, and heavy cream.
Cook Time 7 minutes
Total Time 7 minutes
Servings 4
Author Lisa B.

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.

Notes

From Come on in: Recipes from the Junior League of Jackson, Mississippi