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:
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
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:
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.
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.