Shrimp and andouille cheesecake with mustard tomato coulis is a unique and flavorful dish that combines the richness of shrimp and andouille sausage with the creamy texture of cheesecake. This recipe is sure to impress your guests with its complex flavors and textures. The combination of the sweet and spicy flavors of the shrimp and andouille with the tangy mustard tomato coulis creates a truly unforgettable dish.
Check out the recipes below so you can choose the best recipe for yourself!
SHRIMP AND ANDOUILLE CHEESECAKE WITH MUSTARD - TOMATO COULIS
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series.
Provided by Molly53
Categories Cheese
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- To make the crust: Combine the parmesan cheese, bread crumbs and seasoning.
- Add butter and mix just until the ingredients are moist, without overmixing.
- Press into the bottom of a 9" springform pan; set to the side.
- To make the coulis: Heat the oil in a medium saucepan and saute the garlic and shallots until tender.
- Add the tomatoes and cook for five minutes.
- Add seasoning and mustard.
- Whirl mixture in food processor or blender and strain; let cool until needed.
- To make the filling: Preheat the oven to 350°F.
- In a large skillet, cook the sausage; drain off fat.
- In another pan, heat the olive oil and saute the onions, pepper and shrimp until the onions are translucent, about three minutes; set to the side.
- Beat the cheeses in a bowl until smooth.
- Add the cream, cooked sausage and vegetable mixture; blend in the eggs.
- Pour into the crust and place the springform pan into a larger pan; add an inch of warm water and bake for a 65 minutes or until set (the cheesecake should feel firm when lightly touched).
- To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top.
Nutrition Facts : Calories 651.1, Fat 53.8, SaturatedFat 27.8, Cholesterol 257.1, Sodium 1298, Carbohydrate 15.9, Fiber 1.5, Sugar 5.5, Protein 26.6
CAJUN SHRIMP AND ANDOUILLE PASTA
Make and share this Cajun Shrimp and Andouille Pasta recipe from Food.com.
Provided by ddav0962
Categories One Dish Meal
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare fettuccini according to package instructions. Keep warm.
- Heat a large nonstick skillet over medium-high heat. Add sausage and cook, stirring occasionally, for 3 to 5 minutes. Add shrimp and cook, stirring occasionally, for 3 minutes or until pink and firm. Using a slotted spoon, remove sausage and shrimp from skillet. Add pepper stir-fry mixture to hot drippings in pan. Cook, stirring occasionally, for 3 minutes. Stir in tomatoes and cook for 3 minutes. Stir in sausage and shrimp.
- In a large bowl, toss sausage mixture with cooked pasta.
SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE
If you love Creole and Cajun dishes, you'll love this one.
Provided by LORI0808
Categories Pork Sausage
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
- Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
- Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
- Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.
Nutrition Facts : Calories 643.5 calories, Carbohydrate 37.1 g, Cholesterol 216.9 mg, Fat 42.8 g, Fiber 2.7 g, Protein 24.3 g, SaturatedFat 22.2 g, Sodium 643.7 mg, Sugar 1.9 g
SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE
If you love Creole and Cajun dishes, you'll love this one.
Provided by LORI0808
Categories Pork Sausage
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
- Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
- Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
- Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.
Nutrition Facts : Calories 643.5 calories, Carbohydrate 37.1 g, Cholesterol 216.9 mg, Fat 42.8 g, Fiber 2.7 g, Protein 24.3 g, SaturatedFat 22.2 g, Sodium 643.7 mg, Sugar 1.9 g
SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE
If you love Creole and Cajun dishes, you'll love this one.
Provided by LORI0808
Categories Pork Sausage
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
- Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
- Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
- Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.
Nutrition Facts : Calories 643.5 calories, Carbohydrate 37.1 g, Cholesterol 216.9 mg, Fat 42.8 g, Fiber 2.7 g, Protein 24.3 g, SaturatedFat 22.2 g, Sodium 643.7 mg, Sugar 1.9 g
SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE
If you love Creole and Cajun dishes, you'll love this one.
Provided by LORI0808
Categories Pork Sausage
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
- Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
- Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
- Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.
Nutrition Facts : Calories 643.5 calories, Carbohydrate 37.1 g, Cholesterol 216.9 mg, Fat 42.8 g, Fiber 2.7 g, Protein 24.3 g, SaturatedFat 22.2 g, Sodium 643.7 mg, Sugar 1.9 g
SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE
If you love Creole and Cajun dishes, you'll love this one.
Provided by LORI0808
Categories Pork Sausage
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
- Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
- Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
- Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.
Nutrition Facts : Calories 643.5 calories, Carbohydrate 37.1 g, Cholesterol 216.9 mg, Fat 42.8 g, Fiber 2.7 g, Protein 24.3 g, SaturatedFat 22.2 g, Sodium 643.7 mg, Sugar 1.9 g
ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE
Make and share this Andouille Sausage and Shrimp With Creole Mustard Sauce recipe from Food.com.
Provided by Karen in MA
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss shrimp with Creole seasoning in medium bowl to coat.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
- Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
- Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
- Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
- Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
- Season with salt and pepper.
Nutrition Facts : Calories 577.2, Fat 39.9, SaturatedFat 12.1, Cholesterol 207.9, Sodium 2162.5, Carbohydrate 13.3, Fiber 2.1, Sugar 4.5, Protein 39.7
SHRIMP CAKES WITH ANDOUILLE SAUSAGE
Categories Food Processor Pork Shellfish Appetizer Sauté Lunch Sausage Seafood Shrimp Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6
Number Of Ingredients 9
Steps:
- Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
- Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day.
- Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 6 plates and serve.
- Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage or smoked Hungarian sausage in these recipes.
Tips:
- For the perfect cheesecake crust, use a combination of graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan.
- When making the cheesecake filling, be sure to use room-temperature cream cheese. This will help to ensure a smooth and creamy texture.
- To prevent the cheesecake from cracking, bake it in a water bath. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water.
- After baking, let the cheesecake cool completely before refrigerating. This will help to prevent the cheesecake from sinking.
- When making the mustard-tomato coulis, use ripe tomatoes for the best flavor. You can also add a bit of sugar to taste, if desired.
- Serve the cheesecake with fresh fruit, whipped cream, or ice cream.
Conclusion:
Shrimp and andouille cheesecake with mustard-tomato coulis is a unique and delicious dish that is perfect for any occasion. The creamy cheesecake filling is paired perfectly with the savory shrimp and andouille sausage, and the mustard-tomato coulis adds a tangy sweetness that brings all the flavors together. This dish is sure to impress your guests, and it is also relatively easy to make.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love