Shrimp And Andouille Cheesecake With Mustard Tomato Coulis Recipes

SHRIMP AND ANDOUILLE CHEESECAKE WITH MUSTARD - TOMATO COULIS

Steps:

• To make the crust: Combine the parmesan cheese, bread crumbs and seasoning.
• Add butter and mix just until the ingredients are moist, without overmixing.
• Press into the bottom of a 9" springform pan; set to the side.
• To make the coulis: Heat the oil in a medium saucepan and saute the garlic and shallots until tender.
• Add the tomatoes and cook for five minutes.
• Add seasoning and mustard.
• Whirl mixture in food processor or blender and strain; let cool until needed.
• To make the filling: Preheat the oven to 350°F.
• In a large skillet, cook the sausage; drain off fat.
• In another pan, heat the olive oil and saute the onions, pepper and shrimp until the onions are translucent, about three minutes; set to the side.
• Beat the cheeses in a bowl until smooth.
• Add the cream, cooked sausage and vegetable mixture; blend in the eggs.
• Pour into the crust and place the springform pan into a larger pan; add an inch of warm water and bake for a 65 minutes or until set (the cheesecake should feel firm when lightly touched).
• To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top.

CAJUN SHRIMP AND ANDOUILLE PASTA

Steps:

• Prepare fettuccini according to package instructions. Keep warm.
• Heat a large nonstick skillet over medium-high heat. Add sausage and cook, stirring occasionally, for 3 to 5 minutes. Add shrimp and cook, stirring occasionally, for 3 minutes or until pink and firm. Using a slotted spoon, remove sausage and shrimp from skillet. Add pepper stir-fry mixture to hot drippings in pan. Cook, stirring occasionally, for 3 minutes. Stir in tomatoes and cook for 3 minutes. Stir in sausage and shrimp.
• In a large bowl, toss sausage mixture with cooked pasta.

SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
• Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
• Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
• Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
• Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
• Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
• Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
• Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
• Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
• Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
• Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
• Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
• Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
• Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
• Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
• Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE

Steps:

• Toss shrimp with Creole seasoning in medium bowl to coat.
• Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
• Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
• Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
• Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
• Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
• Season with salt and pepper.

SHRIMP CAKES WITH ANDOUILLE SAUSAGE

Steps:

• Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
• Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day.
• Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 6 plates and serve.
• Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage or smoked Hungarian sausage in these recipes.