Cajun Shrimp Wraps Food

BLACKENED SHRIMP WRAP WITH BBQ BACON AND CAJUN REMOULADE

Steps:

• For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
• Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
• Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
• For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
• Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.

CAJUN SHRIMP FOIL PACKETS

Steps:

• Heat grill to 400-degrees. You can do this in your oven at the same temperature. Bring all the ingredients to your work area.
• Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12x18 inches each). Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet. Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.
• Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
• Grill 30-40 minutes or until potatoes are tender, flipping once half-way through
• Serve immediately. (Be careful the steam is HOT)

CAJUN SHRIMP

Steps:

• Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

SHRIMP AND AVOCADO WRAPS

Steps:

• Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well.
• Heat a skillet or grill pan over high heat; pan-fry tortillas one at a time, cooking until softened and browned, about 10 seconds per side.
• Center a Boston lettuce leaf on each warm tortilla. Add shrimp mixture; top each with 2 avocado wedges. Fold tortillas at the ends to enclose filling, roll up, and cut in half diagonally to serve.

CAJUN CHICKEN WRAP RECIPE - (4.5/5)

Steps:

• Mix the 3 tablespoons of Cajun seasoning, paprika and flour. Season chicken with salt and pepper and coat with seasoning mixture. Spray a large, nonstick skillet with cooking spray. Over medium-high heat, add chicken to pan and sauté until cooked through (approximately about 1 to 2 minutes per side). Remove chicken from heat and set aside. In a separate bowl, mix mayonnaise, lemon juice and 1/2 teaspoon Cajun seasoning for the dressing. On each tortilla, spread 1 teaspoon dressing, add greens, onion slices, two basil leaves and some slices of tomatoes. Top with chicken pieces and wrap. Enjoy!

CAJUN SHRIMP & CUCUMBER WRAPS

Steps:

• In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon Cajun seasoning and pepper. Set aside. Toss shrimp with remaining Cajun seasoning. In a large skillet, heat remaining oil over medium-high heat. Add shrimp mixture; cook and stir until shrimp turn pink., Place lettuce on flatbread wraps; top with cucumbers, onion, parsley and shrimp. Drizzle with dressing; roll up and, if desired, secure with toothpicks.

CAJUN SHRIMP BOIL FOIL PACKETS

Steps:

• Preheat oven to 425F or preheat grill to medium-high heat.
• Precut 6 large pieces of heavy-duty aluminum foil (about 12 inches each). Divide shrimp, potatoes, sausage and corn into 6 portions and place in center of foil. Drizzle each with 1 tsp. olive oil and season with 1/2 tsp. Cajun seasoning (add more or less depending on level of heat desired).
• Roll long side of foil together on top and fold sides in, sealing the foil packet tightly.
• Bake in preheated oven or grill 20-30 minutes or until potatoes are tender and shrimp is cooked through.

CAJUN SHRIMP AND SAUSAGE PASTA

Steps:

• Cook the pasta according to package directions.
• Season the shrimp with salt and pepper. In a skillet, heat 1 tablespoon butter and cook for 1-2 minutes per side, until no longer translucent. Remove from the pan and cover with foil.
• In the same skillet, heat 2 remaining tablespoons butter and add the onion and bell peppers. Cook for 3-5 minutes. Now add the garlic and cook for 30 seconds more. Then, add the tomatoes.
• Add the sausage and cook for another 1-2 minutes, stirring. Now add the cajun seasoning, thyme, oregano, and mix well. Pour in chicken stock, heavy cream, and Worcestershire sauce. Mix once again.
• Add the cooked shrimp and pasta and toss to coat. Sprinkle with the Parmesan cheese.
• Add more salt and pepper, if needed. Sprinkle with the chopped parsley and serve. Enjoy!

ANDOUILLE SAUSAGE AND CAJUN SHRIMP LETTUCE WRAPS

Steps:

• Heat olive oil in a medium skillet over medium-high heat. Add onions, red pepper, celery, ½ teaspoon salt, ½ teaspoon pepper, Worcestershire sauce, and hot sauce, then sauté for 7 minutes.
• Meanwhile, in a small bowl combine the rock shrimp, lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon salt and pepper, paprika, garlic powder, onion powder, cayenne, thyme, and set aside.
• Stir the fresh minced garlic into the veggies in the sauté pan, and cook for 1 more minute.
• Add Andouille Sausage and diced tomatoes and bring to a simmer, then add the shrimp and cook for 2-3 more minutes.
• Spoon two tablespoons of the sausage and shrimp mixture into each piece of lettuce, and sprinkle with green onions and parsley.

25 EASY CAJUN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun dish in 30 minutes or less!

CAJUN SHRIMP WRAPS

Steps:

• Prepare rice according to the package directions.
• In a 12-inch skillet, heat oil over medium-high heat.
• Saute shrimp, onion, garlic, and cajun seasoning for 3 minutes or until the shrimp turn pink.
• Add pasta sauce; stir until heated through.
• Add cooked rice and stir to mix.
• Spoon 1/2 cup filling onto each tortilla; roll up and serve warm.

CAJUN SHRIMP AND RICE

Steps:

• Mix Cajun seasonings together. Add 1 ½ tablespoons to the raw shrimp in a bowl and stir to coat; set aside.
• Heat 1 tablespoon oil in a 3.5 qt (or larger) braiser or Dutch oven over medium-high heat. Add sausage and brown on each side, about 5 minutes. Remove sausage to a plate using a slotted spoon; set aside.
• Add 1 tablespoon oil to the drippings in the skillet and heat over medium-high heat. Add the shrimp in an even layer and cook just until opaque, about 2-3 minutes per side. Remove shrimp to a plate using tongs. You can chop the tails off of the shrimp once cool enough to handle if desired.
• Heat 1 tablespoon oil in the now empty skillet over medium-high heat. Add rice, onions and all remaining Cajun seasoning and sauté for 3 minutes. Add the bell pepper and celery and sauté 3 additional minutes (onions should be softened). Add garlic and sauté 30 seconds.
• Stir in the chicken broth, diced tomatoes, tomato paste and the cooked sausage.
• Bring the pot to a simmer, uncovered - the bubbles should reach to the center of the skillet (this can take up to 5 minutes, so be patient). Give everything a stir, cover, and reduce heat to LOW. Simmer for 5-10 minutes, checking and stirring at 5 minutes and replacing the lid. The rice is done when most of the liquid is evaporated and the rice is tender but slightly al dente. Add additional water or broth if the liquid has evaporated and the rice is not cooked yet.
• Once the rice is al dente, stir in the shrimp, cover, and remove from heat. Let the pot rest undisturbed for 10 minutes.
• Drizzle in lemon juice and fluff with a fork. Taste and season with additional salt or cayenne pepper to taste (I like more of both).

ZYDECO SHRIMP WRAP

Steps:

• Bring 3 quarts salted to water to a boil; add in the rice and boil it until the rice is cooked, about 18 minutes; drain.
• Heat the oil in a skillet over medium heat; add in the onion, half the green pepper, and half the celery; stir/saute 5 minutes until onion is translucent.
• Add in the tomato sauce, Worcestershire sauce, and hot sauce; continue to cook to blend the flavors for 5 minutes.
• Stir in the shrimp and cook until just done, stirring frequently, about 2 minutes (don't overcook).
• To assemble: Heat the tortillas until hot and pliable; layer ½ cup rice, a quarter of the shrimp mixture, a quarter of the raw pepper and celery, and a quarter of the scallions in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don't quite touch the edges.
• Fold in the two sides and roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.