12 large shrimp
2 Andouille sausages, about 6oz each, cut into ½ inch pieces
12 whole mushrooms. I like the Cremini, but you can use any sort of round mushroom
12 pieces of bell pepper, red or green (about one pepper)
6-8 bamboo or wood skewers, soaked in water
Cajun Red Butter (recipe below)
Preheat the grill or grill pan to medium-hot. Thread skewers with alternating shrimp, sausage and veggies. Brush the skewers with melted red butter and cook for 5-6 minutes, turning once, or until the shrimp are translucent. Serve immediately.
Cajun Red Butter:
1/2 pound butter, softened
2 teaspoons dry mustard (I like Coleman’s hot mustard)
2 tablespoons mashed anchovy (see note)
2 tablespoons sweet Hungarian paprika
2 tablespoons Worcestershire Sauce
1 tablespoon chopped garlic
1/4 teaspoon Tabasco Cayenne- a shake or two
1/2 lemon, juiced
Combine all ingredients and mix until smooth. Using a food processor is faster, but you can do this with a wooden spoon or hand mixer. Keeps well in the freezer. Freeze only after the mixture has sat for one day in the refrigerator. You only have to use a small amount of the mixture to get a big taste, so after I’ve made the recipe I roll it into a log and wrap with freezer paper. I then pop it in a Ziploc bag, mark it with name and date (you will never figure out what the log is otherwise!). As I need it I take the log out of the freezer and slice off what I plan on using.
Notes: Anchovy paste is easier and less wasteful. You can buy it in tubes which keep in the refrigerator. Available in most supermarkets.
