[CH] Tonight's Dinner - Barbecue Shrimp w/Andouille Sauce

RisaG (radiorlg@yahoo.com)
Fri, 16 Jan 2004 17:41:02 -0800 (PST) 

This was tonight's dinner - Barbecue Shrimp
w/Andouille Sauce. This is more a fusion of New
Orleans cooking and Chinese. It is absolutely
delicious.

A bit time consuming but worth it. If you wish it much
spicier, use a hab or scotch bonnet instead of a red
chile, as I didn't have any habs. Original recipe
called for one.

                     *  Exported from  MasterCook  *

                   Barbecue Shrimp with Andouille
Sauce

Recipe By     : adapted from The Olives Table by Todd
English
Serving Size  : 2    Preparation Time :0:00
Categories    : Restaurant                      
Seafood

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
  16      lg            shrimp -- peeled & deveined
   1      tbsp          olive oil
   1      small         red chiles -- seeded & chopped
   1      tsp           fresh ginger -- minced
   1      clove         garlic -- minced
                        Sauce:
   2      links         Andouille sausage -- chopped
small
   2      tbsp          olive oil
     1/2  cup           crushed tomatoes
     1/4  cup           fresh ginger -- minced
   2      cloves        garlic -- thinly sliced
     1/4                red onion -- chopped
     1/2                red chiles -- seeded & chopped
     1/2  cup           balsamic vinegar
     1/4  cup           tamari soy sauce
   3      tbsp          Splenda Sweetener
   1      tbsp          worcestershire sauce
     1/2  cup           water
   2      tbsp          unsalted butter -- at room
temperature
                        scallions -- for garnish

Butterfly shrimp. Place in a bowl with the oil,
chiles, ginger and garlic. Mix well, cover and
refrigerate overnight.*

To make the andouille sauce: Place a large skillet
over MED-HIGH heat and preheat. When it gets hot, add
the oil. Add the andouille and cook until it
caramelizes, about 4 minutes. Add the tomatoes and
cook for another minute or so. Add the ginger, garlic,
red onion, and chiles, stirring well after each
addition. Cook until soft, about 10 minutes.

Add the balsamic vinegar, tamari, Splenda,
worcestershire sauce, and water, stirring well after
each addition, and cook until the sauce is syrupy and
thick, about 10 minutes. Place the sauce in a large
bowl, with hand blender, puree. Place back in skillet,
add the butter, let it melt and mix it in. Keep warm.

In another skillet over MED-HIGH heat, add the shrimp,
cut-side-down, and the marinade. Cook until it is pink
and opaque, then move onto another side and keep
moving until pink throughout, about 2-3 minutes. When
almost done, add to sauce. Cook for another 1/2 minute
or so. 

To serve, place some white rice or cauliflower "rice"
in the bottom of each bowl. Top with 1/2 the mixture.
Garnish with chopped scallion (white & green).

                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

* I marinated the shrimp for 2 hours. For more flavor,
do as the recipe says and marinate overnight.



=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 1/09/04

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