The Big V – Les sauces Firebarns
This recipe is a perfect idea to serve as a starter to our guests. When the classic Bloody Caesar meets the Cajun side of New Orleans. The sweetness of corn, combined with shrimp and smoked sausages...
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Cooking tools:
- Skewer
- Straw
Ingredients
- 6 ready-to-drink Caesar Firebarns
- 500 g jumbo shrimp
- 375 g smoked sausages cut into 5
- 2 Corn
- Juice of half a lemon
- 3 tbsp. Cajun Mardi Gras spices
- 3 tbsp. tablespoon of olive oil
- Green onions for serving
- Lemon wedge for serving
- 6 bamboo skewers
- 6 straws
- Cayenne hot sauce to taste
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