CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE
Provided by Valerie Bertinelli
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
- For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
- Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.
CAJUN GRILLED SHRIMP
The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top-that makes them taste extra bright and delicious. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine the first 8 ingredients. Add shrimp and turn to coat. Cover; refrigerate for 15 minutes. , Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, thread shrimp and lemon wedges., Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 184mg cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic exchanges
CAJUN GRILLED SHRIMP AND GRITS
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
- Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
- Suggestion: Adding cheese and/or gravy with fried onions, to taste, will elevate the dish considerably.
CAJUN TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP
Steps:
- Prepare a grill for medium heat. Shuck the corn, being sure to remove all the silk. Season the ears with some olive oil, salt and black pepper. Grill, rotating the ears regularly, so as to char but not scorch, 10 to 15 minutes. Reserve.
- Dice the Tasso into approximately 1-centimeter cubes. Heat a large, heavy Dutch oven over medium-high heat. Add the Tasso with a little bit of canola oil and cook, stirring occasionally with a wooden spoon, until evenly browned, about 15 minutes. Remove and reserve, leaving any bits stuck to the bottom of the pan.
- Add a little more canola oil to the Dutch oven. Add the garlic, celery, jalapenos, onions and bell pepper and sautee until the onions are sweated, 10 to 12 minutes.
- Add the wine and simmer, scraping up the bits from the bottom of the pan, until all the wine has evaporated, about 5 minutes. Add the bay leaves, thyme, red pepper flakes, 1 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons chili powder and some salt and black pepper. Stir.
- Using a knife, cut the kernels off the corn cobs, then milk the cobs using the back of the knife. Add the corn to the Dutch oven. Reserve about 50 pieces of Tasso, then add the rest to the Dutch oven. Add the heavy cream and butter, stir and bring to a simmer. Cook the mixture until thickened with a slight creamed corn consistency, 10 to 15 minutes. Remove the bay leaves.
- Combine 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon cayenne and 1 teaspoon chili powder in a small bowl. Toss the shrimp with 1/4 cup olive oil on a baking sheet. Sprinkle the shrimp on both sides with the spice rub. Grill the shrimp over medium heat until pink and slightly charred, but not overcooked, 2 to 3 minutes per side.
- To serve: Place 1 tablespoon of corn maque choux in an Asian soup spoon. Top with a grilled shrimp and a piece of the reserved Tasso. Garnish with some green onion. Repeat with the remaining maque choux, shrimp and Tasso.
CAJUN GRILLED SHRIMP
This grilled shrimp recipe came from a neighbor, Katie. These shrimp are a nice change from the regular Cocktail shrimp. The ingredient list looks long, but very easy to make with sprices/herbs that are usually onhand. Easy make-ahead, or bring with appetizer. Frozen shrimp work great.
Provided by debita
Categories Cajun
Time 12m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix together. Marinade for up to 24 hours. Skewer and grill, 3 minutes per side, or until tender. Serve warm or refrigerate to serve later.
GRILLED CAJUN SHRIMP SKEWERS
Add some veggies like red and orange bell pepper rings on a bed of salad greens for a healthy, elegant meal. -Bridget Coulter, San Diego, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 skewers.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first nine ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for at least 30 minutes., On eight metal or soaked wooden appetizer skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.
Nutrition Facts : Calories 89 calories, Fat 4g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 69mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
CAJUN CAESAR SALAD WITH GRILLED SHRIMP
Steps:
- Brine Shrimp: Stir salt and sugar into boiling water until dissolved; pour into large bowl filled with ice; add up to 2 pounds raw, peeled and de-veined shrimp. Let shrimp sit in the brine, refrigerated for 20 to 30 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp thoroughly under cold water and dry on paper towels. Refrigerate the raw brined shrimp until ready to use. Prepare Cajun Caesar Dressing: Purée all ingredients except olive oil in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified. Taste and adjust seasonings as needed. Refrigerate if not using immediately. Prepare Croutons: Preheat oven to 375°F. Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and toss to combine. Transfer skillet to oven and bake croutons until they are golden and crisp, about 10 minutes. Prepare Salad: Wash, dry and tear romaine into bite size pieces. Toss torn greens with dressing and arrange salad on individual plates. Grill Shrimp: Preheat grill. Skewer shrimp and brush with a little olive oil and then sprinkle with salt, pepper, and minced garlic. (If using bamboo skewers, soak in water for at least 30 minutes before using so that they don't burn on the grill). Place skewered shrimp on hot grill and cook for 3-4 minutes or until shrimp turn pink, turning once halfway through the cooking time. Do not overcook! Remove shrimp from heat and arrange atop dressed salad greens (4-6 shrimp per serving). Sprinkle salads with grated Parmesan and top with fresh garlic croutons.
KICKIN' CAJUN SPICY GRILLED SHRIMP
This recipe is using Recipe #503970 and can be made in no time. You can marinate the shrimp all day if you want to get intense spicy flavour. Don't want to grill? Cook them under the broiler, being careful to make sure they don't burn. Great served on a salad or over rice. Enjoy!
Provided by Nif_H
Categories Cajun
Time 10m
Yield 2 skewers
Number Of Ingredients 3
Steps:
- In a bowl, combine oil and seasoning mixture. Add shrimp; toss until well coated.
- Thread shrimp onto two metal skewers or soaked wooden skewers.Reserve remaining oil. Grill for 2 minutes. Turn shrimp; baste with remaining oil. Grill 1-2 minutes longer or until shrimp turn pink.
SASSY CAJUN GRILLED SHRIMP
Make and share this Sassy Cajun Grilled Shrimp recipe from Food.com.
Provided by Shon Marie
Categories Cajun
Time 35m
Yield 6 shrimp a skewer, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in bowl except shrimp, mix well then add shrimp and turn to coat evenly.
- Cover and refridgerate at least 15 minutes.
- Thread shrimp on skewers, metal or wooden. If using wooden skewers soak them in water for at least 20 minutes to prevent burning. We soaked them in beer.
- Grill shrimp over medium-hot briquets about 2 minutes per side until opaque.
- Serve with lemon wedges.
Nutrition Facts : Calories 215.6, Fat 5.5, SaturatedFat 1, Cholesterol 331.3, Sodium 1058.5, Carbohydrate 5.3, Fiber 1.9, Sugar 0.6, Protein 36.4
GRILLED POTATO BOATS STUFFED WITH SMOKED CAJUN SHRIMP
Make and share this Grilled Potato Boats Stuffed With Smoked Cajun Shrimp recipe from Food.com.
Provided by Chef 165grNosler
Categories Potato
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wrap potatoes in foil and place on pre-heated grill (325-350 degrees-set up for indirect cooking) on direct heat side.
- Pat dry shrimp with a paper towel, arrange on a foil pan in a single layer. Shake a light coating of Slap Your Mama seasoning on all, turn shrimp over and coat the other side. Sprinkle minced Garlic over top and put in fridge.
- Once potatoes start getting soft, add shrimp pan to indirect side and add a few chunks of Cherry wood to get the smoke rolling. After 10 minutes, stir shrimp around and cook for another 10 minutes until shrimp are done.
- Remove shrimp and potatoes. Remove foil from potatoes and cut in half lengthwise. Scoop out potato halves leaving roughly 1/8-1/4" layer in the shell to form the potato boat. Reserve 4 whole shrimp, rough chop the rest. Add an even amount of chopped shrimp to each potato boat, add cheese to each. Take the 4 reserved whole shrimp and place in a foil packet along with the juice from the foil pan, seal foil.
- Place the stuffed potato boats back on grill over direct heat for 10 minutes, place the reserved shrimp in foil pouch on the indirect side for another 5 minutes. Cheese should be thoroughly melted and the bottom of the potato boats should have a nice char. Remove all from heat.
- Add a layer of guacamole and sour cream, add one of the reserved shrimp on top of each boat and serve.
Nutrition Facts : Calories 642.5, Fat 32.5, SaturatedFat 18.8, Cholesterol 375.2, Sodium 1689.1, Carbohydrate 37.3, Fiber 2.9, Sugar 3.7, Protein 49.5
CAJUN GRILLED SHRIMP
This was a great way to grill shrimp. Slight kick but not overpowering, just good eats. These are also good cold with crackers for appies.
Provided by MsSally
Categories Cajun
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all marinade ingredients. Add shrimp, stir to coat and refridgerate 15 minutes Not longer or shrimp will get rubbery when you cook them.
- Thread onto skewers. Grill over med heat for 2 to 3 mins per side or till shrimp are slightly pink. Remove and enjoy.
- Grilled corn makes a great side for this.
CAJUN GRILLED SHRIMP W/BACON
Make and share this Cajun Grilled Shrimp W/Bacon recipe from Food.com.
Provided by Mr.MojoRisin
Categories Cajun
Time 16m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and devein shrimp. Then pat them dry.
- Combine Brown Sugar and Seasoning blend. (Add more or less seasoning blend to increase or decrease heat) Add the red pepper flakes now if so desired.
- Toss shrimp and Brown Sugar mixture in a bowl or ziploc bag. Let sit for 10-15 minutes.
- Cut each bacon strip into at least 3 pieces. (Just big enough to wrap around shrimp one time.).
- Wrap bacon around coated shrimp and then skewer them on soaked wooden skewers or metal skewers.
- Pre-heat grill to High/medium high. Rub oil on grating or spray with Pam to prevent sticking.
- Grill 3-4 minutes on each side until bacon turns golden brown.
- Serve and enjoy!
CAJUN GRILLED SHRIMP
Steps:
- Preheat grill. Combine equal parts of the 5 spices for the shrimp, to taste. Add the shrimp and toss to coat. Grill for 2 minutes, then sprinkle with some of the lemon juice. Flip the shrimp after 5 minutes and sprinkle other side with more lemon juice. Cook for 3 more minutes. Remove from heat, and sprinkle with the remaining lemon juice.
GRILLED SHRIMP PO'BOY WITH CAJUN AIOLI RECIPE ON FOOD52
The first thing that came to my head when I saw 'aioli' was New Orleans. I have been visiting New Orleans for at least 10 years now, as I have a great group of friends from college that are natives and currently reside there. Every foodie knows that the best po' boy can be found in New Orleans, smothered in aioli. Typically a po' boy is fried, but I wanted to try something a little lighter, so I am grilling the shrimp for my version. However, to keep with one NOLA tradition I have the cook buttering both sides of t
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
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