Grilled Shrimp And Andouille Po Burgers With Remoulade Slaw Food

GRILLED SHRIMP AND ANDOUILLE PO-BURGERS WITH REMOULADE SLAW

Steps:

• Pulse andouille in a food processor, and transfer to a mixing bowl. Pulse shrimp, ancho, salt, and pepper in the processor, and transfer to the mixing bowl. Gently combine with the remaining burger patty ingredients. Form 8 patties, 1/2 inch thick, and transfer to a wax paper lined sheet pan. Cover with plastic wrap and refrigerate at least 1 hour. Combine remoulade ingredients, but not the slaw, in a food processor or blender and puree. Transfer to a bowl and refrigerate at least 1 hour. Taste and adjust pepper, cayenne, or salt if necessary. Toss remoulade with the slaw and transfer to a zip-top bag. Refrigerate if not assembling burgers immediately. Preheat oven as directed by the dough package. With a knife, divide dough into 8 equal pieces. Place dough buns, sufficiently spaced and seam-sides down, on a sheet pan sprayed with cooking spray. Set a second sheet pan, its bottom sprayed with cooking spray, on top of the buns, and bake as directed by the dough package. Preheat the oil in a heavy duty pot over medium high heat. Combine in a large mixing bowl the flour, corn meal, salt, pepper, cayenne, and garlic powder. Combine in a second mixing bowl the buttermilk, beer, and hot sauce. Cut the ends from the onion and peel. Cut the onion into 4 even rings, then halve the rings and separate into individual crescents of onion. Coat about 1/3 of the onion in the wet ingredients, then toss in the dry ingredients, then gently transfer to the oil. Fry about 10 minutes, until the onions are golden. Remove the onions from the oil with a spider strainer or slotted spoon and transfer to paper towels to cool. Repeat in 2 additional batches. Preheat grill to medium high. Spray burger patties on both sides with cooking spray. Grill until shrimp is fully cooked, about 5 minutes per side. Slice buns. Distribute fried onions equally on buns. Place burger patties on buns. Top each burger with equal amounts of slaw. Secure with toothpicks.

GRILLED ANDOUILLE SAUSAGE AND SHRIMP OVER GRILLED GRITS

Steps:

• Grilled Grit Squares:
• To prepare grits, bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese, white pepper, and pepper sauce.
• Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan to a plate and keep warm.
• Heat grill to medium heat.
• Put the andouille sausage on the grill and start to cook.
• In a saute pan, over the grill, add the butter and melt. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage from the grill. Dice, add to roux, and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp and stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage/shrimp mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with Grilled Collard Greens.

GRILLED SHRIMP AND ANDOUILLE SAUSAGE WITH HOT RAVIGOTE SAUCE

Steps:

• PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. Slice the andouille into 36 (1/2-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through. Serve 2 skewers per person with a portion of Hot Ravigote Sauce.

SHRIMP BURGERS WITH SLAW

Steps:

• Make the yogurt sauce: Mix yogurt, sour cream, chipotles, and lime juice and zest in a small bowl. (Add more chipotle for a spicier sauce.)
• Make the slaw: Mix mango, cabbage, avocado, and salt in a medium bowl. Toss with 1/4 cup yogurt sauce.
• Make the shrimp burgers: Preheat oven to 425 degrees. Pulse a third of the shrimp in a food processor until a thick paste forms. Transfer to a bowl. Gently fold in egg white and remaining shrimp and yogurt sauce. Fold in breadcrumbs (mixture will be loose).
• Scoop 1/2 cup shrimp mixture onto a baking sheet lined with a nonstick baking mat. Flatten into a 4-inch patty. Repeat. Bake until pink and firm, 8 to 10 minutes. Place 1 patty in each pita, top with slaw, and serve immediately.

GRILLED SHRIMP BURGERS

Steps:

• Chop shrimp finely using a food processor (I used my Pampered Chef food chopper) or grind with a meat grinder using a coarse grinding plate.
• Gently but thoroughly mix shrimp with remaining ingredients.
• Season with salt and pepper to taste.
• NOTE: I eliminated the salt due to the use of celery salt.
• Gently form mixture into six to eight 3/4-inch-thick burgers.
• Cover the burgers and refrigerate for 30 minutes or until needed.
• Grill burgers 5 to 6 minutes on each side, basting with approximately 1 teaspoon of Worcestershire sauce per burger while grilling.
• Serve with whatever you like to dress your shrimp with.
• We used a homemade tartar sauce but I would also consider cocktail sauce or barbecue sauce as well as lettuce and tomato.