Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce Recipe

Name: Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, plus more for coating quail; 1/2 cup chopped celery; 1 cup chopped onion; 2 teaspoons chopped thyme; 1 teaspoon minced garlic; 1/2 -pound shrimp, peeled and deveined; 1/4 -pound andouille sausage, quartered and sliced; 2 cups chicken or shrimp stock or broth; 2 cups bread, crust removed, cubed, lightly toasted; 1/2 cup chopped green onion; 3 tablespoons chopped parsley leaves; Salt and pepper; Hot pepper sauce (recommended: Tabasco); 8 semi-boneless quail (about 4 ounces each), split down the back; Spicy White Wine Sauce, recipe follows; 2 tablespoons chopped shallots; 1/2 cup white wine; 1 cup chicken or shrimp stock or broth; 1/4 cup hot sauce (recommended: Crystal); 3 tablespoons butter, cut into tablespoons; Squeeze fresh lemon juice; Pinch salt

Servings: persons

2 tablespoons butter, plus more for coating quail
1/2 cup chopped celery
1 cup chopped onion
2 teaspoons chopped thyme
1 teaspoon minced garlic
1/2 -pound shrimp, peeled and deveined
1/4 -pound andouille sausage, quartered and sliced
2 cups chicken or shrimp stock or broth
2 cups bread, crust removed, cubed, lightly toasted
1/2 cup chopped green onion
3 tablespoons chopped parsley leaves
Salt and pepper
Hot pepper sauce (recommended: Tabasco)
8 semi-boneless quail (about 4 ounces each), split down the back
Spicy White Wine Sauce, recipe follows
2 tablespoons chopped shallots
1/2 cup white wine
1 cup chicken or shrimp stock or broth
1/4 cup hot sauce (recommended: Crystal)
3 tablespoons butter, cut into tablespoons
Squeeze fresh lemon juice
Pinch salt

1
Preheat oven to 425 degrees F.
2
Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted.
3
Toss in shrimp and cook for 3 minutes.
4
Add sausage to the pan, then stock.
5
Place bread cubes in a bowl and pour the shrimp mixture over.
6
Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste.
7
Let stuffing cool and then divide into 8 portions.
8
Wrap 1 quail around each portion, using toothpicks to secure the back.
9
Rub each quail with a little butter and season with salt and pepper.
10
Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry.
11
To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top.
12
Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil.
13
Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time.
14
Finish with a squeeze of lemon and a pinch of salt, if necessary.
15
Spoon sauce over quail and serve.

484

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 22 ingredients. The key ingredients include: 2 tablespoons butter, plus more for coating quail, 1/2 cup chopped celery, 1 cup chopped onion, 2 teaspoons chopped thyme, and more.

Yes, Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce

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