We are knee deep in the last of the summer heat and love sharing evening feasts with friends. Treat your friends like the BIG KAHUNAS they are to a spectacular Charcuterie of the Sea. Say it with me: shar-koo-terr-ee. This Big Easy rendition is super easy to put together because it can be whatever you want.
Here is our tried and true spread:
Cajun Shrimp & Sausage Planks
Sage Cheese Beignets
Smoked White Fish Dip
Parm-crusted Artichoke Hearts w/Aioli
Creole Glazed Georgia Pecans
Whiskey Hurricane
Fire up the grill and get this party started! This spread shined its southern soul out with the addition of pickled okra and Castelvetrano olives. Ya-yas… I know you’re thinking Cajun with olives from Sicily? Remember, be fearless with your charcuterie. Cajuns have no fear.
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Cajun Shrimp & Sausage Planks
Yield 12 servings
Ingredients
1 1/2 lb. raw shrimp, shelled and deveined
2 tbsp. olive oil
1 tbsp. smoked paprika
1 tsp. cayenne powder
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried oregano
1/2 tsp. dried thyme
Kosher salt and fresh ground pepper to taste
1 (12 oz.) package smoked andouille sausage, sliced 1/2" pieces
Sriracha Cream Sauce:
Ingredients:
1/4 cup mayonnaise
1 tbsp. Sriracha, or to taste
1 tbsp. sweetened condensed milk
Whisk all ingredients together in a small bowl; set aside.
Baguette Planks:
Ingredients:
6 mini baguettes, sliced in half
4 tbsp. olive oil
Brush sliced baguettes with olive oil and grill 2 minutes till toasted. Set aside.
Cajun Shrimp & Sausage Planks:
In a large bowl, combine shrimp, olive oil, and all seasonings. Cover, refrigerate for 30 minutes, turning occasionally.
Thread shrimp and sausage onto 4 inch long skewers or toothpicks. Heat grill pan over medium-high heat. Add shrimp in a single layer and grill 3 minutes per side till shrimp is opaque. Serve a few shrimp-sausages on top of baguette planks with a drizzle of Sriracha cream.
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