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Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce Recipe

Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce Recipe

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Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce

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Ingredients:

Serving

2 tbsp butter, plus more for coating quail
1/2 cup chopped celery
1 cup chopped onion
2 tsp chopped thyme
1 tsp minced garlic
1/2 - lb shrimp, peeled and deveined
1/4 - lb 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 tbsp chopped parsley leaves
salt and pepper
hot pepper sauce (recommended : tabasco)
8 semi-boneless quail (about 4 oz each), split down the back
spicy white wine sauce , recipe follows
2 tbsp chopped shallots
1/2 cup white wine
1 cup chicken or shrimp stock or broth
1/4 cup hot sauce (recommended : crystal)
3 tbsp butter, cut into tablespoons
squeeze fresh lemon juice
pinch salt

Directions:

Stuffing:
Preheat oven to 425 degrees F.
Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted. Toss in shrimp and cook for 3 minutes. Add sausage to the pan, then stock. Place bread cubes in a bowl and pour the shrimp mixture over. Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste. Let stuffing cool and then divide into 8 portions. Wrap 1 quail around each portion, using toothpicks to secure the back. Rub each quail with a little butter and season with salt and pepper. Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry. To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top.
Spicy White Wine Sauce:
Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil. Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time. Finish with a squeeze of lemon and a pinch of salt, if necessary. Spoon sauce over quail and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1233.02 Kcal (5162 kJ)
Calories from fat	620.78 Kcal
		% Daily Value*
Total Fat	68.98g	106%
Cholesterol	338.94mg	113%
Sodium	1863.89mg	78%
Potassium	719.41mg	15%
Total Carbs	86.44g	29%
Sugars	5.82g	23%
Dietary Fiber	5.65g	23%
Protein	61.04g	122%
Vitamin C	28.4mg	47%
Vitamin A	0.2mg	6%
Iron	7.6mg	42%
Calcium	201.5mg	20%

Amount Per 100 g
Calories	227.97 Kcal (954 kJ)
Calories from fat	114.77 Kcal
		% Daily Value*
Total Fat	12.75g	106%
Cholesterol	62.67mg	113%
Sodium	344.61mg	78%
Potassium	133.01mg	15%
Total Carbs	15.98g	29%
Sugars	1.08g	23%
Dietary Fiber	1.04g	23%
Protein	11.29g	122%
Vitamin C	5.3mg	47%
Iron	1.4mg	42%
Calcium	37.2mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

29.6

Points
32

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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