Tuesday, March 23, 2010

Bratwursts with Cajun-Shrimp Sauce and Pasta Salad

We had a few leftover shrimp and decided to incor-porate them into a sauce to use on our brats. The brats were grilled on the Weber. The sauce would also be good any fish as well. Saute 1/4C each of onion, celery and bell pepper in 1/4C of oil. When the vegetables are soft add 2 cloves mince garlic and 2T corn meal (or flour). Cook until the mix is hot and bubbly and then add 1C chicken stock and 1 medium tomato, diced. When the mixture thickens add 1/2C diced shrimp. Continue to heat and stir for another 1 or 2 min. Serve over the brat with some Tabasco to adjust the heat to your liking.
For the salad, while you are cooking your favorite pasta, mix equal parts of sour cream and mayonnaise, 2T fresh lemon juice and 1/4t dry dill. Drain the pasta, add 1/2C sliced Kalamata olives and some fresh spinach lives and top with the dressing. Serve the brat in a bun, if you wish.



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