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-SPICED SMOKED SHRIMP WITH RéMOULADE
This recipe was in the August 2011 issue of Cooking Light. I made it for my family and boyfriend, and everyone loved it. I didn't have a smoker, so I just skipped using the wood chips and grilled the shrimp, which worked fine.
Provided by elisechristiane
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Soak wood chips in water 1 hour; drain.
- To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
- To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
- Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.
BLACKENED SHRIMP WRAP WITH BBQ BACON AND CAJUN REMOULADE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 24
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-SPICED SMOKED SHRIMP WITH RÉMOULADE
Steps:
- 1. Soak wood chips in water 1 hour; drain. 2. To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes. 3. To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill. 4. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.
CAJUN-SPICED SMOKED SHRIMP WITH REMOULADE
I love to grill and love my smoked pulled pork. Also love shrimp. This combines smoke with shrimp. I like to use a grilling skillet, but feel free to use skewers. Adapted from a Steven Raichlen recipe. Prep time does not include the time to soak the wood chips. Shrimp marinating time is included in prep time.
Provided by Lynette !
Categories Seafood
Time 1h15m
Number Of Ingredients 27
Steps:
- 1. Soak wood chips in water 1 hour; drain.
- 2. To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
- 3. To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
- 4. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on hot coals on the hot side of grill; add soaked wood chips to pan. Let wood chips stand for 15 minutes or until smoking.
- 5. Place grill rack on grill. Place shrimp in a grilling skillet (or use skewers); place skillet on grill rack over unheated side.
- 6. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.
CAJUN REMOULADE SAUCE
Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.
Provided by Remoulader
Categories Sauces
Time 15m
Yield 18 oz
Number Of Ingredients 11
Steps:
- Mix all ingredients well in a mixer.
- If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
- Refrigerate overnight.
- I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.
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- To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
- To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
- Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.
CAJUN-SPICED SMOKED SHRIMP WITH RéMOULADE
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CAJUN SPICED GRILLED SHRIMP WITH REMOULADE RECIPES
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