Wieners Gone Wild! by Holly Schmidt

Author:Holly Schmidt
Language: eng
Format: mobi
ISBN: 9780762451777
Publisher: Running Press
Published: 0101-01-01T00:00:00+00:00

Mardi Gras Dog

This dog pays homage to classic New Orleans cuisine. It consists of a spicy andouille sausage topped with blackened shrimp, drizzled with creamy, savory rémoulade, and sprinkled with chopped celery for crunch. (As a bonus, the leftover sauce is great on sandwiches, as a dip for crudités, or even drizzled on chicken or fish.) If you can’t get to the Big Easy for Fat Tuesday, throw your own parade with these wieners.

60 medium (1 pound) uncooked shrimp, peeled and deveined

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon cayenne pepper

2 teaspoons freshly ground black pepper

½ teaspoon dried thyme leaves

½ teaspoon dried oregano

1 tablespoon vegetable oil

8 sub rolls, with the ends trimmed to fit the sausages

8 andouille sausages, butterflied

8 tablespoons rémoulade (recipe follows)

2 celery stalks, chopped

1 lemon, cut into 8 wedges

Put the shrimp in a bowl and toss them with the paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, and oregano.

Heat the oil in a skillet over medium-high heat. Add the shrimp and sauté until they are opaque and cooked through. Cook the andouille sausages by your preferred method.

Put 3 to 4 shrimp in each sub roll, and top with 1 sausage, 1 tablespoon of rémoulade, and 4 to 5 more shrimp. Sprinkle with the chopped celery. Serve each dog with a wedge of lemon for spritzing.

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