Cajun Style Prawn Cocktail Food

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CAJUN SHRIMP



Cajun Shrimp image

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

Provided by SlimCookins

Categories     Seafood     Shellfish     Shrimp

Time 10m

Yield 4

Number Of Ingredients 9

1 teaspoon paprika
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g

CAJUN COCKTAIL SAUCE



Cajun Cocktail Sauce image

This cocktail sauce has just the right proportions of chili sauce, ketchup, and horseradish. It's spicy without being too hot but yet has just the right "bite" to it.

Time 45m

Yield 2 cups

Number Of Ingredients 10

1 1/2 cup ketchup
1/2 cup chili sauce
2 cloves garlic, minced
1 tablespoon minced onion
2 tablespoons prepared horseradish
1 lemon, juiced
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon freshly ground black pepper
salt, to taste

Steps:

  • Combine all the ingredients in a bowl and mix well. Cover the bowl and refrigerate until well chilled. Serve the cocktail sauce chilled with boiled or steamed shrimp or crab.

Nutrition Facts :

26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)



26+ Cajun Recipes From the Big Easy (+Cajun Aioli with Garlic) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 34m

Number Of Ingredients 5

Juice from half a lemon
3 minced garlic cloves
1/2 teaspoon each sea salt (black pepper, cayenne pepper, garlic powder, parsley, and Cajun seasoning)
1 Tablespoon olive oil
1/2 cup olive oil mayonnaise

Steps:

  • Stir everything together in a bowl until smooth.
  • Refrigerate until you're ready to serve with fries.

Nutrition Facts : Calories 110 kcal, ServingSize 1 serving

AVOCADO AND SHRIMP COCKTAIL



Avocado and Shrimp Cocktail image

Nice, cool way to serve shrimp cocktail. From Cajun Cooking and posted for ZWT5. *Does not include chill time.

Provided by TheGrumpyChef

Categories     Cajun

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

2 avocados
1 lemon, sliced
1 1/2 cups baby shrimp, cooked and peeled
3 tablespoons mayonnaise
1 tablespoon heavy cream
1 dash Tabasco sauce
1 dash Worcestershire sauce
salt, to taste
pepper, to taste
paprika
cucumber, sliced for garnish
lemon, sliced for garnish

Steps:

  • Halve avocados, remove pits, rub surface with lemon slice.
  • Combine mayonnaise, cream, Tabasco, Worcestershire, salt and pepper; fold in shrimp.
  • Spoon into avocados; sprinkle with paprika and chill.
  • Garnish with cucumber and lemon slices.
  • Serve chilled on bed of lettuce.

Nutrition Facts : Calories 221, Fat 19.9, SaturatedFat 3.5, Cholesterol 8, Sodium 88.3, Carbohydrate 12.7, Fiber 7.1, Sugar 1.7, Protein 2.4

CAJUN BBQ PRAWNS



Cajun BBQ Prawns image

My other favorite from Seattle's Ponti Seafood Grill. Go Chef Alvin Binuya!!! Recommended wine is "Mersaut, Charriere, Thillets Vineyard", but personally, forget the beverage, just give me the prawns! This has been a favorite of mine for YEARS, but I just found the recipe in "Savoring Seattle". 100% of net proceeds go to FareStart which is an internationally acclaimed job training program for the homeless. I have no affiliation with the organization, but I do love a good cause, so if you like cookbooks, check this one out! It's a good one featuring 38 of Seattle's "Best" Chef's.

Provided by GinnyP

Categories     Fruit

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons chopped garlic
1/4 cup olive oil
2 tablespoons seasoning, mix (recipe follows)
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons gluten-free soy sauce (use San-J Wheat-Free Tamari to make this gluten-free and wheat-free)
2 tablespoons chopped parsley
1 1/4 lbs peeled and deveined 21-25 count prawns
3/4 cup unsalted butter
1/4 cup cayenne
1/4 cup ground black pepper
2 tablespoons salt
2 tablespoons crushed red pepper flakes
2 tablespoons dried whole thyme
2 tablespoons dried rosemary leaves
1 teaspoon dry oregano

Steps:

  • Mix all the seasoning mix ingredients in a food processor and set aside.
  • Stored in a sealed container, it will keep indefinitely for future use.
  • Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
  • Add the prawns and the chopped parsley to the mixture and toss well to coat.
  • Refrigerate overnight.
  • Preheat oven to 500°F.
  • Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven.
  • In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
  • At this point the mixture should be bubbling and the prawns will be turning opaque.
  • Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 T increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter.
  • This process should take about 4 to 5 minutes.
  • When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.

CAJUN-STYLE PRAWN COCKTAIL



Cajun-style prawn cocktail image

Breathe new life into prawn cocktail, a classic Christmas cocktail. With the addition of some Cajun spices, it's a flavour-packed modern twist

Provided by Melissa Thompson - Journalist and food writer

Categories     Starter

Time 35m

Yield Serves 4 as a starter

Number Of Ingredients 21

225g frozen raw peeled king prawns, defrosted
100ml buttermilk (if you can't find buttermilk, mix the same amount of yogurt with the juice of ½ lemon)
½ iceberg lettuce, shredded
1 ripe avocado, stoned, halved, peeled and thinly sliced crosswise
vegetable oil, for frying
finely chopped chives, to garnish
3 tbsp smoked paprika
½ tbsp ground black pepper
½ tbsp ground white pepper
1½ tbsp garlic powder
1½ tbsp onion powder
2 tsp dried oregano
1 tsp dried thyme
1-2 tsp cayenne pepper (to taste)
4 tbsp mayonnaise
4 tbsp tomato ketchup
3 tsp capers, drained and finely chopped
30g gherkins, finely chopped
100g plain flour
100g fine cornmeal or polenta
2 tsp baking powder

Steps:

  • First, combine all the ingredients for the Cajun seasoning. Mix the prawns with the buttermilk and 3 tbsp of the Cajun seasoning in a large bowl, then set aside.
  • To make the sauce, combine all the ingredients in a small bowl. Season and set aside. Combine all the ingredients for the coating in a separate bowl with the remaining Cajun seasoning and a pinch of salt, then set aside.
  • Take one prawn at a time, gently shake off any excess buttermilk mixture, then dip into the coating using a fork, turning to ensure it is fully covered before transferring to a plate. Leave to rest for 15 mins.
  • Fill each glass almost to the top with lettuce, then spoon 2 tbsp of the sauce into each. Divide the avocado slices between four martini glasses, arranging them in a fan against the rim of each glass, so the tops are sticking up over the rims.
  • Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 180C, or when a cube of bread dropped into the oil browns within 20 seconds. Fry the coated prawns in batches of 10 for 4-5 mins per batch until golden and crisp. Transfer to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat until all the prawns are cooked, then season with salt and divide between the glasses. Sprinkle over the chives.

Nutrition Facts : Calories 648 calories, Fat 42 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.94 milligram of sodium

CAJUN-STYLE SHRIMP AND RICE



Cajun-Style Shrimp and Rice image

This Cajun-style shrimp and rice is something you can make as spicy as you'd like! Sprinkle with hot pepper sauce if desired.

Provided by andeostoplace

Categories     Seafood     Shellfish     Shrimp

Time 5h10m

Yield 4

Number Of Ingredients 9

1 (28 ounce) can diced tomatoes
1 (14 ounce) can low-sodium chicken broth
1 cup chopped onion
1 green bell pepper, chopped
¼ cup water
2 cloves garlic, chopped
½ teaspoon Cajun seasoning
1 pound cooked shrimp, peeled and deveined
¾ cup uncooked instant rice

Steps:

  • Combine tomatoes, chicken broth, onion, bell pepper, water, garlic, and Cajun seasoning in a slow cooker. Cover and cook on Low for 4 hours. Add shrimp and rice and cook until rice is tender, about 1 hour more.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 27.2 g, Cholesterol 223 mg, Fat 1.7 g, Fiber 3.2 g, Protein 28.9 g, SaturatedFat 0.6 g, Sodium 672.8 mg, Sugar 7.6 g

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE



Cajun-Spiced Grilled Shrimp with Remoulade image

Provided by Valerie Bertinelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons lemon juice, from 1 lemon
2 tablespoons extra-virgin olive oil
2 teaspoons Cajun spice
Kosher salt
1 pound large shrimp (10 to15 per pound), peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley, for serving
Lemon wedges, for serving
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Cajun spice
1 tablespoon ketchup
1 tablespoon whole grain mustard
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Kosher salt

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.

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