Shrimp and Sausage Gateaux with Hand-Cut Frites Food Lab

This time in the Food Lab, Minh Dang and guest Mike Fenton whip up a rather unique dish. While Mike makes some tasty hand-cut frites, Minh is concocting Shrimp and Sausage Gateaux, all of which you will make from scratch.

Ingredients

For shrimp guacamole
Olive oil 1/4 Tablespoon
Garlic 6 Clove (30 gm) , finely chopped
Shrimp 1 Pound , devein and cooked
Rosemary 1 Pinch , chopped
Thyme 1 Pinch
Kosher salt To Taste
Black pepper To Taste , freshly grounded
Avocado 2 , pitted and diced
Fresh lemon juice 1/4 Cup (4 tbs)
Basil 10 Gram , chiffonade
Sour cream 2 Tablespoon
Roasted garlic 2 Clove (10 gm) , smashed
Honey 1 Tablespoon
For sausage
Sausages 6
Oil 1 Tablespoon
For sour cream base
Sour cream 10 Ounce
Feta 3 Ounce , crumbled
Parmesan reggiano 2 Ounce
Kosher salt 1/2 Tablespoon
Black pepper 1 Teaspoon , grounded
Fresh thyme 1 Pinch
Fresh rosemary 1 Pinch
Roasted garlic 2 Clove (10 gm)
Garlic oil 1 Tablespoon
For saut d pepper
Peppers 1/4 Pound (equal amount of jalapeno, bell pepper and sweet pepper)
Kosher salt 1 Tablespoon
For fried potatoes
Potatoes 200 Gram , washed and sliced
Corn starch 1/4 Cup (4 tbs)
Oil 2 Cup (32 tbs) (For frying)
Salt To Taste
Pepper To Taste
For remoulade
Mayo 1 Cup (16 tbs)
Whole grain mustard 2 Tablespoon
Paprika 1 Tablespoon
Cayenne 1/2 Tablespoon
Cumin 1/2 Tablespoon
Coriander 1/2 Tablespoon
Fresh rosemary 1 Teaspoon , chopped
Fresh thyme 1 Teaspoon , chopped

Directions

For shrimp guacamole

MAKING

1. In a saucepan add in the oil and garlic. Sauté on medium heat for few minutes.

2. Add in the shrimp and cook for few minutes.

3. Season with rosemary, thyme, kosher salt and black pepper. Stir well all the ingredients, turn off the stove and set aside.

4. Coarsely chop the shrimps. In a large bowl take avocado, shrimp and lemon juice. Season with salt and pepper.

5. Add in the basil, sour cream and roasted garlic to the shrimp mixture. Mix well with large spoon.

6. Adjust the seasoning with salt as desired. Add in the honey and mix again.

SERVING

7. Recipe follows.

For Sausage

GETTING READY

1. Preheat the oven at 350 degrees F.

MAKING

2. In a pan heat the oil and add in sausages. Sauté for few minutes.

3. Bake the sausages in oven for 15 minutes at 350 degrees F.

4. Take out the sausages and slice.

SERVING

5. Recipe follows.

For sour cream base

MAKING

1. In a large bowl take all the ingredients and mix well. Set aside.

SERVING

2. Recipe follows.

For sautéd pepper

MAKING

1. In a sauté pan heat the olive oil and add in the peppers. Sauté for few minutes.

2. Season with salt and sauté on high flame for few minutes.

SERVING

3. Recipe follows.

For Rémoulade

MAKING

1. In a large bowl add in all the ingredients and mix well.

SERVING

2. Recipe follows.

For fried potatoes

MAKING

1. In a large pot boil the water and blanch potatoes for 5 minutes. Take out the potatoes and place in ice-cold water. Strain and set aside.

2. Coat the potatoes with corn-starch. Strain the extra corn starch from the potatoes.

3. Heat oil in a Dutch oven and add in the potatoes. Fry until golden brown.

4. Take out the potatoes over a paper towel and transfer to a large bowl. Season with salt and pepper.

SERVING

5. Place a cutter over the plate and add in the sausages, top with sautéd peppers, cream base, and shrimp guacamole. Take out the cutter, spread the Rémoulade over the plate and serve with fried potatoes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8