Andouille Crusted Rock Shrimp Recipes

SHRIMP TOAST

Steps:

• Combine the shrimp, egg, egg white, green onions, parsley, garlic, salt, and white pepper in a food processor and process until blended but still slightly chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse just until blended, being careful not to over process.
• Spread 1/4 cup of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
• Heat the vegetable oil to 360 degrees F in large deep skillet. Add the shrimp toast in batches, coated sides down, and fry until golden on the first side, 2 to 2 1/2 minutes. Turn and cook until golden on the second side, about 1 1/2 minutes. Drain on paper towels.
• To serve, cut each toast diagonally into quarters. Serve hot, with a drizzle of duck sauce or a dab of pepper jelly, as desired.

THE BEST SHRIMP AND GRITS

Steps:

• Bring water, half and half, 2 Tbsp unsalted butter, and salt to a boil and slowly whisk in grits.
• Reduce heat to a simmer and cover. You will need to stir this every 3-5 minutes so the grits don't become lumpy and/or burn to the bottom of the pan.
• Slowly add more water or half and half as needed if the grits become too stiff. Cook for ~ 30 minutes (or according to package instructions).
• Melt 1/4 cup butter in a small pan and slowly whisk in flour. Stir often and watch carefully as this paste is easy to burn (if you burn it, lower the heat, and start over).
• Cook ~ 5-10 minutes or until medium brown in color. Watch it carefully, it can burn quickly if you don't (see video).
• You can make the roux ahead of time. It is fine sitting for an hour or more as long as it's not still cooking in the pan (FYI - roux freezes well). Make the grits and roux at the same time, as they both require a little more attention than the rest of the meal.
• Bring a large pot to medium high heat and add vegetable oil. When hot, add andouille and cook until browned.
• Remove andouille (keep any liquid in the pot) and cook chopped bacon in the same pot ~ 4-6 minutes or until done.
• Remove bacon, lower heat, and cook onion, peppers, and garlic in the pot ~ 5-7 minutes or until tender. Feel free to remove some fat if you feel like it's too much.
• Place andouille, bacon, (and any liquid from it) back into pot and add chicken broth, lemon juice, lemon zest, and a pinch of cayenne pepper.
• Bring to a boil, add roux, and let simmer ~ 15 minutes.
• Add shrimp & cook ~ 3-4 minutes or until shrimp are cooked through.
• Remove from heat and let thicken ~ 5 minutes before serving. You may need to add ¼ to ½ cup broth or water to your pot if the sauce has thickened to much.
• Serve over grits and add salt to taste. Happy Eating! Beckie

ANDOUILLE SAUSAGE AND CAJUN SHRIMP LETTUCE WRAPS RECIPE - (4/5)

Steps:

• http://tasteandsee.com/andouille-sausage-and-cajun-shrimp-lettuce-wraps/

ANDOUILLE SAUSAGE AND CAJUN SHRIMP LETTUCE WRAPS

Steps:

• Heat olive oil in a medium skillet over medium-high heat. Add onions, red pepper, celery, ½ teaspoon salt, ½ teaspoon pepper, Worcestershire sauce, and hot sauce, then sauté for 7 minutes.
• Meanwhile, in a small bowl combine the rock shrimp, lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon salt and pepper, paprika, garlic powder, onion powder, cayenne, thyme, and set aside.
• Stir the fresh minced garlic into the veggies in the sauté pan, and cook for 1 more minute.
• Add Andouille Sausage and diced tomatoes and bring to a simmer, then add the shrimp and cook for 2-3 more minutes.
• Spoon two tablespoons of the sausage and shrimp mixture into each piece of lettuce, and sprinkle with green onions and parsley.

ANDOUILLE AND CHICKEN CREOLE PASTA

Steps:

• Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
• Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
• Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

ANDOUILLE CRUSTED REDFISH WITH CREOLE MEUNIERE SAUCE

Steps:

• In a medium saucepan, combine the Worcestershire, onions, bay leaves, and lemon halves and bring to a boil over medium-high heat. Reduce the heat and simmer until thick and reduced by about 2/3 in volume, 5 to 6 minutes, mashing the lemons down with the back of a spoon. Add the cream, whisk to blend, and simmer for 1 minute. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain the sauce into a clean pan and cover to keep warm until ready to serve, stirring occasionally. In a medium skillet, cook the andouille over medium heat, stirring often, for 3 minutes. Remove from the heat, add the bread crumbs, and let cool. Season each fillet on the flesh side with 1/4 teaspoon of the Essence. In a large, ovenproof skillet or 2 medium skillets, heat the olive oil over medium-high heat. When the oil is hot, add the redfish, flesh side down, and sear until slightly golden, 3 to 4 minutes. Carefully turn the fish and drain off any excess oil. Spoon an equal amount of the andouille crust on each fillet, spreading out to the edges. Bake until the fish is just cooked through, about 5 minutes. To serve, spoon the sauce into the center of 4 large plates and arrange the fillets on the sauce. Garnish the plates with the red and yellow peppers and chives, and serve immediately. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly Yield 2/3 cup

ANDOUILLE-CRUSTED ROCK SHRIMP

Steps:

• The shrimp can be prepared using an outdoor or indoor grill, grill pan or even an oven and baking sheet. All methods of preparations are essentially the same except for the oven.
• If using an oven there is no need to preheat; adjust the top rack to the highest position near the broiler, leaving enough room for a baking sheet and the shrimp. If using a grill or grill pan, preheat the grill to medium-high heat. If an outdoor or open grill is being used, line the grill grates with aluminum foil and preheat to medium-high.
• Make the crust: Heat a saute pan over medium heat with 1 tablespoon of the olive oil. Add the sausage and cook, stirring and breaking the meat into small pieces, about 3 minutes. Add 1 tablespoon of the shallots and the garlic and cook until the sausage is browned and excess oil has rendered, 3 to 4 minutes more. Remove from the heat.
• In a medium bowl, combine the breadcrumbs, Italian seasoning and lemon zest. Add the cooked sausage mixture (with drippings) to the breadcrumb mixture. Roughly combine to gauge moisture, then add up to 3/4 cup of the olive oil. Combine again, then add up to 1/2 cup of the white wine and combine well. If the mixture is still dry, a bit more of either can be added in small increments. The mixture should appear glossy and moist to the touch, but without excess liquid sitting at the bottom of the bowl. Season with salt and pepper to taste and set aside.
• If using an oven, turn the broiler to high. Place the shrimp shell-sides down on a baking sheet and drizzle with the remaining 1 tablespoon of olive oil. Season lightly with salt and pepper. Place the shrimp under the broiler for about 2 minutes, just to begin the cooking process. Remove and check to see that that shrimp have begun to turn opaque. Scoop spoonfuls of the crust mixture onto the shrimp, pressing down with the back of a spoon or spatula to compress the crust topping (some will fall around the shrimp, which is fine).
• If you are using a grill, drizzle 1 tablespoon of olive oil onto the shrimp in a separate dish and lightly season with salt and pepper. Using tongs or carefully using your hands, place the shrimp shell-side down on a preheated grill or grill pan or onto the aluminum foil on an open grill. After 3 to 5 minutes the shrimp should begin to curl at the tails, the shell should darken in color and the meat should begin to turn opaque. Proceed to scoop spoonfuls of the crust mixture onto the shrimp, pressing down with the back of a spoon or spatula to compress the crust topping (some will fall around the shrimp which is fine).
• For either method, after applying the crust, cook until the crust is golden brown and the shrimp are just cooked through, 2 to 3 minutes. The shrimp will cook quickly; make sure not to overcook. Remove from the heat and transfer to a plate or serving dish, covering with foil if the sauce is not yet ready.
• To make the sauce, heat a medium saute pan or saucepan over medium-high heat. Add the lemon juice, Worcestershire sauce and add 1/2 cup of white wine. Cook until reduced, 4 to 5 minutes, then add the parsley and the remaining tablespoon of shallots and continue to cook another minute or two. Remove from the heat and add the butter, one tablespoon at a time, stirring continuously. Once the butter is incorporated, add the chives or chervil and let steep about a minute before spooning the mixture over the crusted rock shrimp. Serve and enjoy.