Abita Beer Battered Shrimp with Andouille Cream Sauce

Serves 4  

For Abita Beer Batted Shrimp 

1 lb. jumbo shrimp, shell around body pealed, leaving                  head and tail

1 1/2 cup flour

¼ cup corn meal

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon granulated garlic

12 oz. bottle of Abita amber beer

1 quart vegetable Oil for frying 

Combine flour, corn meal, salt, pepper, granulated garlic, and Abita beer in a bowl. Stir until batter is mixed well. Clean shrimp and dip in batter. Heat oil in a deep pot until 350 degrees F. Drop battered shrimp one at a time into hot oil. When shrimp start to float and turn golden, remove from oil and drain on paper towel. 

For Andouille Cream Sauce

1 teaspoon vegetable oil

1/4 pound andouille, cut into small dice

2 tablespoons minced red onion 

1 teaspoon minced garlic

1 1/2 cups heavy cream

2 tablespoons chopped green onions

1 teaspoon hot sauce

1/2 teaspoon fresh lemon juice

1/4 teaspoon salt

2 tablespoons butter

In a large sauté pan, heat the oil over medium-high heat. Add the andouille and cook, stirring, for 1 minute. Add the onions and garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter and cook, stirring, until incorporated and thick. Remove from the heat and adjust the seasoning, to taste.