Grilled Shrimp And Andouille Sausage With Hot Ravigote Sauce Recipes

GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER

Steps:

• For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
• Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
• For the sausage and shrimp: Heat the grill to high.
• Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
• In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
• Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
• Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
• Stir in 1/2 cup of cream; set aside.
• Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
• Gradually whisk in the grits.
• Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
• Heat olive oil in a skillet over medium heat.
• Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
• Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
• Season to taste with salt and pepper.
• Return hot-pepper cream mixture to a simmer.
• Spoon grits onto 6 plates.
• Spoon shrimp mixture over grits.
• Drizzle hot-pepper cream sauce over and serve.