Andouille Crusted Louisiana Shrimp

Henry sent this recipe to me.

I wasn't sure about a few things, so I had to ask him, so see the notes at the bottom.

Enjoy!!!


ANDOUILLE CRUSTED LOUISIANA SHRIMP

Ingredients:
Fresh Louisiana shrimp
2 large onions - sliced
3 bunches green onions - bias cut (see note)
6 shallots - shaved
splash of cane vinegar (see note)
salt & pepper to taste
Scuppernong preserves (see note)


Egg Wash:

3 eggs
1/3 gallon of milk


Crust:

2 oz. all purpose flour
2 oz. bread crumbs
2 oz. cooked and ground Andouille sausage
salt and pepper to taste


Source: Chef: Tory McPhail, Commander's Palace


In a large bowl, whisk together eggs and milk to create egg wash mixture.
Set aside.

Combine all purpose flour, breadcrumbs, Andouille sausage and salt and pepper.
Set aside.

Peel, de-vein and clean shrimp thoroughly.
Drag each shrimp through prepared egg wash mixture.
Shake excess egg wash off quickly then drag immediately through crust mixture.

Drop individual shrimp into deep fryer for approximately one minute each, or until cooked.

Coat a medium sauté pan with olive oil and warm over medium heat.
Grill sliced onions, green onions, shallots, cane vinegar and salt and pepper until tender.

Pile vegetables onto plate.

Arrange crusted shrimp over grilled vegetables and spread reduced scuppernong preserves around the perimeter of plate.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce."


Note: I was not sure what bias cut meant, it means:


The slicing of the green onions is at an angle (bias) into pieces about 1 to 1-1/2 inches long. Similar to how you would do them for a stir fry in a wok. This is as opposed to slicing (chopping) into small pieces 1/4" or less, for a salad, or for a stew or gumbo.


Note: I have never heard of Cane vinegar, it is:


This is made from sugar cane syrup, and varies in quality. You can get cheap cane vinegar in Filipino markets, but the Vinegarman recommends that you hold out for the smoother Steen's Cane Vinegar, which is made in Louisiana.


Note: Scuppernong grape preserves, jams and jellies are traditional Southern items. These grapes grow well in the warm Southern States.

( I don't know if we have this brand in Tennessee ) I'll look next time I'm at the store.


Thanks Henry.


Enjoy your day & stay tuned...
I have to go cut the grass , then clean the Holland for whatever I grill this afternoon.

Macdaddy