Popeyes Popcorn Shrimp with Grilled Andouille Over Wilted Spinach Creolais
3 orders of Popeyes Popcorn Shrimp
1 Pound of Authentic Louisiana Andouille Sausage
1 Cup Mayonnaise
1/4 Cup of Zatarain’s Creole Mustard
4 Dashes of Tabasco? Brand Pepper Sauce
2 Pounds of fresh leaf spinach
1 teaspoon of fresh ground black pepper
1 teaspoon of salt
First, in a separate bowl, mix the mayonnaise, Creole mustard and Tabasco.
Brand Pepper Sauce together to make the creolaise and set aside until ready
Grill the Andouille until cooked, then slice into 1/2-inch thick slices.
Wilt fresh spinach in a stockpot over a high fire in 1 cup of water and 1
teaspoon of salt.
Place the Popcorn Shrimp on a sheet pan, cook in a 350-degree oven for 6-8
Place a bed of Spinach on each plate and top with the sliced Andouille and
Popcorn Shrimp. Drizzle, in a back and forth motion, the creolaise over the
Andouille, shrimp and spinach.
Serve warm and enjoy.