Grilled Shrimp Boudan With Crispy Mirlitons And Remoulade Sa Recipe - Cooking Index
Grilled Shrimp Boudan With Crispy Mirlitons And Remoulade Sa Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Medium shrimp - peeled, deveined |
| 1/4 cup | 15g / 0.5oz | Minced yellow onions |
| 1 teaspoon | 5ml | Chopped garlic |
| 1/2 cup | 118ml | Heavy cream |
| 1/4 cup | 59ml | Cognac |
| Salt - to taste | ||
| Cayenne - to taste | ||
| Freshly ground white pepper - to taste | ||
| 4 cups | 640g / 22oz | Cooked medium-grain rice |
| 2 tablespoons | 30ml | Finely-chopped tarragon leaves |
| Casings, 1 1/2" dia and about 4 feet long | ||
| Olive oil | ||
| 1 | Mirliton or chayote - peeled, cored, (medium) | |
| And julienne | ||
| 1 cup | 62g / 2.2oz | All-purpose flour |
| Creole seasoning - see * Note | ||
| 1 cup | 237ml | Remoulade II - (see recipe) |
| 2 tablespoons | 30ml | Chopped green onions, green part only |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a food processor, combine the shrimp, onions, garlic, cream, and cognac. Season with salt and pepper. Turn the mixture into a mixing bowl. Stir in the rice and tarragon. Season with salt, cayenne and black pepper. To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links.
Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. Lightly brush the sausage with olive oil. Place on the grill and cook for 2 minutes on each side. Remove from the heat.
Season both the mirlitons and flour with Creole seasoning. Dredge the mirlitons in the seasoned flour, shaking off the excess. Fry until golden brown, about 2 minutes. Remove and drain on paper towels. Season with Creole seasoning.
To serve, spoon some of the Remoulade in the center of each serving plate. Criss-cross 2 of the links in the center of sauce. Mound some of the mirliton in the center of the sausages. Garnish with green onions.
This recipe yields 4 to 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D59) - from the TV FOOD - NETWORK
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