Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette Recipe

Name: Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds shrimp, shelled and deveined; 1 pound andouille sausage; 1 large red pepper, cut into large dice; Skewers; Olive oil; Creole seasoning; Mixed greens; 1/2 cup cane vinegar; 1/2 cup cane syrup; 1/3 cup Creole mustard; 1 teaspoon garlic; 1 cup olive oil

Servings: persons

2 pounds shrimp, shelled and deveined
1 pound andouille sausage
1 large red pepper, cut into large dice
Skewers
Olive oil
Creole seasoning
Mixed greens
1/2 cup cane vinegar
1/2 cup cane syrup
1/3 cup Creole mustard
1 teaspoon garlic
1 cup olive oil

1
Place shrimp, andouille sausage, and pepper on skewers.
2
Brush with olive oil and sprinkle with Creole seasoning.
3
Grill for 2 minutes per side.
4
Combine all vinaigrette ingredients.
5
Place shrimp on greens and drizzle with vinaigrette.
6
A viewer, who may not be a professional cook, provided this recipe.
7
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds shrimp, shelled and deveined, 1 pound andouille sausage, 1 large red pepper, cut into large dice, Skewers, and more.

Yes, Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette

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