TABASCO® CHIPOTLE SHRIMP BALLS WITH ANDOUILLE SAUSAGE GRAVY

RECIPE

TABASCO® CHIPOTLE SHRIMP BALLS WITH ANDOUILLE SAUSAGE GRAVY

yield: 12 servings

Shrimp Balls

Ingredients	Weight	Measure

Shrimp, 16/20	3 lbs.
TABASCO^® brand Chipotle Pepper Sauce		2 Tbsp.
Garlic, cloves, minced		2 Tbsp.
Green onions, sliced		1/2 cup
Lemon juice		1 Tbsp.
Worcestershire sauce		1 Tbsp.
Eggs		2 ea.
Heavy cream		1/4 cup
Corn flour		1/4 cup
Salt		1/2 tsp.

Breading

Ingredients	Weight	Measure

Flour		2 cups
Salt		2 Tbsp.
White pepper		1 tsp
Milk		2 cups
Cornmeal		2 cups
Corn flour		2 cups

Chipotle Sausage Gravy

Ingredients	Weight	Measure

Andouille sausage, diced 1/4"	8 oz.
Garlic, minced		3 Tbsp.
Shallots, sliced		1/2 cup
White wine		2 cups
Worcestershire sauce		1 Tbsp.
TABASCO^® brand Chipotle Pepper Sauce		2 Tbsp. + 1 tsp.
Green onions, sliced		1/2 cup
Unsalted butter	16 oz.
Salt		1/2 tsp.

Buttered Rice

Ingredients	Weight	Measure

Rice		2 cups
Water		3-1/3 cups
Salt		2 tsp.
Unsalted butter, melted		4 Tbsp.

Garnishes

Ingredients	Weight	Measure

Tomatoes, peeled, seeded, diced		1 cup
Green onion, sliced		1/4 cup
TABASCO^® brand Chipotle Pepper Sauce		as needed

Method

1		For Shrimp Balls, peel, devein and rinse the shrimp.

2		Split the shrimp into 2 pieces through the back. You should have 96-120 half pieces.

3		Reserve the best 60 pieces, and lay them flat onto a cutting board; cover with plastic wrap. Lightly pound the shrimp until they are uniform in thickness, but not too thin. Refrigerate.

4		Place the remaining shrimp pieces in a food processor and pulse until coarse. Mix the chopped shrimp in a mixing bowl with the TABASCO^® Chipotle Pepper Sauce, garlic, green onions, lemon juice, Worcestershire sauce, eggs, heavy cream, corn flour and salt.

5		Place the shrimp filling in the refrigerator for 15-20 minutes.

6		Remove the shrimp halves and the filling from the refrigerator and prepare to fill the shrimp.

7		Split the filling equally among the shrimp on the cutting board, approximately 1 tsp. each.

8		Wrap the shrimp around the filling and roll into a ball shape.

9		For Breading, season the flour with salt and pepper; place into a shallow container. Place the milk into a second shallow container. Mix the cornmeal and corn flour in third shallow container.

10		Roll the shrimp balls in the flour, then the milk, then the cornmeal/corn flour mixture. Place the breaded shrimp balls onto a sheet pan and place in the freezer while making the gravy.

11		For the Chipotle Sausage Gravy, place the diced Andouille into a heated saucepan and sauté for 3-5 minutes.

12		Add the garlic and shallots to the pan and continue to sauté for an additional 2-3 minutes.

13		Add the white wine to the pan and bring the mixture to a boil.

14		Reduce the heat to a simmer; continue simmering the gravy until almost all of the wine is evaporated.

15		Add the Worcestershire sauce and TABASCO^® Chipotle Pepper Sauce to the pan; simmer another 2-3 minutes.

16		Remove the pan from the heat, add the green onions and begin swirling the butter cubes into the sauce until fully incorporated. Add the salt and reserve the gravy in a warm place in the kitchen.

17		For the Buttered Rice, place the rice, water and salt in a thick-gauge pan.

18		Bring the rice to a boil and reduce to a simmer.

19		Cover the rice and continue to cook until the water is almost all absorbed.

20		Turn off the heat and let rice sit for 5 minutes.

21		Uncover the rice, pour the melted butter over and flake with a fork.

22		Remove the shrimp from the refrigerator and deep-fry in batches at 350^°F for 3-4 minutes until cooked through. Reserve warm.

23		Drizzle 2 oz. of gravy around the perimeter of each plate.

24		Press the rice into a 2-oz. to 3-oz. ramekin and unmold onto the center of each plate, on top of the gravy.

25		Place 5 shrimp balls equally around the rice, on top of the sauce.

26		Garnish the shrimp balls with tomatoes and green onions.

27		Garnish the gravy with additonal TABASCO^® Chipotle Pepper Sauce as desired.