This is the delicious dish for the sea food lovers, it is the unique style of cooking the shrimp and it is served in most of the restaurants at the beach, in this first we clean the shrimps, season it and dust it with the flour, we fry the garlic in the butter and then we fry the shrimps in it. We add the andouille sausage, fry it and make the paste of it, we add the lime juice, Worcestershire sauce, white wine and smoked paprika and boil it along with the shrimps, we add the butter and parsley and served it.
The List Of The Complete Ingredients Is Listed Below Along With The Step By Step Complete Guide To It:
Preparation Time- 10 Minutes
Cooking Time- 20 Minutes
Shrimp- 400 gm
Worcestershire sauce- 2 tablespoon
Lime juice- 2 tablespoon
White wine- 2 tablespoon
Garlic- 3 cloves
Smoked paprika- 1 teaspoon
Curry powder- 1 tablespoon
Parsley- 3 sprigs
Andouille sausage- 200 gm
Double cream- 200 gm
Olive oil- 2 tablespoon
Double cream- 1 tablespoon
Pepper- 1 teaspoon
Salt- as per taste
Methods Of Preparation:
First take the shrimp, take out its head, now put it in the running water, now press the middle part and clean it, now press it from the tail and place this on the tissue paper, now tap it nicely, so that there will not any water in it. Now take the all purpose flour and dust it on the shrimps, season it with the salt and pepper.
Now take the garlic, chopped it very fine, take the pan, put it on the low heat, as the pan is hot, add the small cubes of the butter and the garlic together, fry the garlic till it become golden brown.
Add all the shrimps to the garlic and fry it, as the color starts changing, add the smoked paprika and the curry powder to it, add little bit of the salt to it, now cover lid and cook it for about the 10 minutes, now take out the shrimps to the kitchen paper and leave all the garlic to the pan.
Take the bowl, add the water and salt to it, put it on the medium heat, as the water start boiling add the ground grit to it and lower the heat, add the double cream to it, whisk it nicely, leave the mixture so that it will become thicken.
In the pan, add little bit of the oil to it, add the andouille sausage to it, now fry it from all the sides for about the 5 minutes, add them in the jar and make the smooth paste of it, take it out in the pan, season it with the salt and pepper.
Now in the same pan add the Worcestershire sauce, white wine, lime juice to it, now add the remaining smoked paprika to it, let it boil till the juice become to the half to its volume, mix it with the sausage and grit mixture.
Now add the all the shrimps again to the pan, add the cubes of the butter again and cook it for about the 5 minutes, place the grill tray on the barbeque, add all the shrimps to it and grill it, in the serving plate add the saucse to it, add the shrimp on the top of it, add parsley to it, add 1 dollop of the double cream to it. The dish is ready to eat.