CAJUN SHRIMP AND SAUSAGE SKEWERS

Appetizers are everything, especially during the holiday season. It’s the absolute must-have centerpiece for your elegant and sophisticated hors d’oeuvre, except your guests will have no idea how easy this really is.

They’ll be too busy begging for seconds and thirds. Because let’s face it. No one wants to be the awkward one to take that very last one on the plate, even though they’re secretly dying inside.

And thanks to Calphalon’s Contemporary Self-Sharpening 15-pc. Cutlery set with SharpIN Technology, this recipe comes together in minutes. And if you’re really short on time, store-bought cajun seasoning will work just fine.

Just be sure to serve this with that epic Sriracha cream sauce. It pairs beautifully with the sharp, spicy flavors of the cajun spice, and with the Sriracha, you just can’t go wrong here.

Cajun Shrimp and Sausage Skewers

These cute skewers are packed with juicy sausage and shrimp with homemade cajun seasoning. And the flavors are AH-MAZING!

Yield: 30 skewers

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Ingredients:

• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 tablespoon chopped fresh chives

For the Sriracha cream sauce

• 1/4 cup mayonnaise
• 1 tablespoon Sriracha, or more, to taste*
• 1 tablespoon sweetened condensed milk

Directions:

1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
2. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
4. Heat a grill pan over medium high heat. Add shrimp in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

Adapted from bon appetit and Iowa Girl Eats

Saturday, January 23, 2016