Page 24 - july2019
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 RECIPE
 PIRATE JONNY’S CAJUN SHRIMP HURRICANES WITH ANDOUILLE SAUSAGE
While making our Cookbook, Navigat- ing the Three C’s – Cajun Caribbean and Cuban, my co-author, Chef Dave Terrazas, came up with this clever way
to present shrimp and sausage together. Dave is full of great "Cheffy" ideas and he was a joy to work with on the recipes and watching him cook the items for the cookbook photographs.
The idea behind it is the skewers represent the hurricane symbol with the spinning disk. It seems quite appropriate. It is also a great flavor combination with the Cajun savory sausage and the sweet seafood flavor of the
fresh shrimp.
This is well worth trying – looks great on the plate and fun for a hurricane party! Cheers!
CAJUN SHRIMP HURRICANES WITH ANDOUILLE SAUSAGE
• 1-pound raw, tail-on Shrimp; Key West or any Florida wild caught Shrimp. Use the 11-15 count to be able to wrap around the sausage.
• 1-pound Andouille Sausage, cut into 1⁄2 thick coins.
• 2 tbsp. Pirate Jonny’s Cajun Pirate Seasoning.
• 1/2 lemon, cut into wedges.
• 1 stick Salted Butter
• 12 bamboo skewers
Garnish & Skewers
1/2 lemon, cut into wedges. Also Soak bamboo skewers in water for 30 minutes.
CONSTRUCTION
1) Remove skewers from water and pat dry. Take one shrimp and push a skewer through the tail end of it, followed by the head end of a second shrimp. Push them up the skewer 2 inches.
2) Right behind the second shrimp, push a single sausage coin through the skewer right behind the second shrimp.
3) Next, take the head end of the first shrimp and run it through the skewer, pushing it up behind the sausage coin. The result will begin to look like the sausage coin is wrapped.
4) Next, take the tail end of the second shrimp and run it through the skewer, placing it snuggly behind the
first shrimp. The result should re- semble a pinwheel.
5) Repeat the steps twice, so that each skewer has three pinwheels on it.
6) Melt the butter with a tbsp. of Pirate Jonnys Cajun Sea- sonings and brush over the shrimp.
7) Place the skewers on a hot grill, turn- ing once when the shrimp look pink, about 4-5 minutes.
8) Shrimp can dry out quickly on a grill.
9)
You can brush each skewer with the butter mixture just before turning it.
Cook the second side of each skewer another couple of minutes, until the shrimp are completely pink and no longer translucent. Its important that you DO NOT over cook!
10) Brush the skewers again with butter mixture and remove from the grill onto a prepared platter.
11) Garnish with parsley and serve the skewers with lemon wedges.
Great with fresh jasmine rice, sautéed summer squash, side of watermelon salad or fresh tomato salad! Enjoy!
    24 ONSHORE-OFFSHORE
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