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

1For Shrimp Balls, peel, devein and rinse the shrimp.
2Split the shrimp into 2 pieces through the back. You should have 96-120 half pieces.
3Reserve 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.
4Place 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.
5Place the shrimp filling in the refrigerator for 15-20 minutes.
6Remove the shrimp halves and the filling from the refrigerator and prepare to fill the shrimp.
7Split the filling equally among the shrimp on the cutting board, approximately 1 tsp. each.
8Wrap the shrimp around the filling and roll into a ball shape.
9For 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.
10Roll 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.
11For the Chipotle Sausage Gravy, place the diced Andouille into a heated saucepan and sauté for 3-5 minutes.
12Add the garlic and shallots to the pan and continue to sauté for an additional 2-3 minutes.
13Add the white wine to the pan and bring the mixture to a boil.
14Reduce the heat to a simmer; continue simmering the gravy until almost all of the wine is evaporated.
15Add the Worcestershire sauce and TABASCO® Chipotle Pepper Sauce to the pan; simmer another 2-3 minutes.
16Remove 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.
17For the Buttered Rice, place the rice, water and salt in a thick-gauge pan.
18Bring the rice to a boil and reduce to a simmer.
19Cover the rice and continue to cook until the water is almost all absorbed.
20Turn off the heat and let rice sit for 5 minutes.
21Uncover the rice, pour the melted butter over and flake with a fork.
22Remove the shrimp from the refrigerator and deep-fry in batches at 350°F for 3-4 minutes until cooked through. Reserve warm.
23Drizzle 2 oz. of gravy around the perimeter of each plate.
24Press the rice into a 2-oz. to 3-oz. ramekin and unmold onto the center of each plate, on top of the gravy.
25Place 5 shrimp balls equally around the rice, on top of the sauce.
26Garnish the shrimp balls with tomatoes and green onions.
27Garnish the gravy with additonal TABASCO® Chipotle Pepper Sauce as desired.