SPICY LOUISIANA CAJUN SHRIMP WITH CHIPOTLE
have fun and season this to your liking; these directions are basically guidelines to get you started.
Provided by Maya Turnor
Categories Seafood Appetizers
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipolatas in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.
- 2. Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-lined baking sheet, and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.
- 3. Grilling: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.
- 4. Sautéeing: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.
SPICY LOUISIANA CAJUN SHRIMP WITH CHIPOTLE MAYONNAISE RECIPE - (4.5/5)
Provided by á-6055
Number Of Ingredients 12
Steps:
- In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and minced chipotles in adobo sauce. Mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes. Grilling Method: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink. These may be threaded on oil-rubbed or water-soaked wooden skewers. In the meantime prepare the Chipotle Mayonnaise. Serve shrimp with dip. Baking Method: Preheat oven to 350°F Spread out the marinated shrimp onto a foil-lined baking sheet and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges. Sauteeing Method: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.
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.
SPICY LOUISIANA CAJUN SHRIMP WITH CHIPOTLE MAYONNAISE
Now that's a combination...cajun shrimp and chipotle mayo. This may also be served as an appetizer. Adapted from Scrumpdillyicious.
Provided by gailanng
Categories Cajun
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and minced chipotles in adobo sauce. Mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.
- Grilling Method: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink. These may be threaded on oil-rubbed or water-soaked wooden skewers.
- In the meantime prepare the Chipotle Mayonnaise (instructions in last paragraph). Serve shrimp with dip.
- Baking Method: Preheat oven to 350°F Spread out the marinated shrimp onto a foil-lined baking sheet and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.
- Sauteeing Method: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.
- To Make Chipotle Mayonnaise: Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.
Nutrition Facts : Calories 149.3, Fat 8, SaturatedFat 1.1, Cholesterol 143.2, Sodium 644.2, Carbohydrate 3.8, Fiber 0.6, Sugar 1.1, Protein 15.7
SHRIMP WITH CHIPOTLE SAUCE
This is one of my favourite appetizers, adapted from The Surreal Gourmet. You can adjust the 'heat' by changing the amount of chipotle pepper and adobo sauce. I usually serve this as an appetizer over a mesclun mix of leaf lettuces, herbs, and tender greens.
Provided by Elly in Canada
Categories Canadian
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chipotle Dry rub:.
- Shell, clean, and devein shrimp. Leave the tails on.
- Pat dry with a paper towel.
- In a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
- Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
- Heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
- Place about ten shrimp in pan so that each one has enough room to lie on its side.
- Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
- Serve hot, or at room temperature, with cilantro dipping sauce.
- To prepare Cilantro Dipping Sauce:.
- Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
- Refrigerate until ready for use.
SPICY LOUISIANA CAJUN SHRIMP WITH CHIPOTLE
Make and share this Spicy Louisiana Cajun Shrimp With Chipotle recipe from Food.com.
Provided by Mebriella
Categories Cajun
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the Cajun spice mix, stir all ingredients together well in a small bowl to blend. Store in an airtight container or ziplock bag for maximum freshness.
- In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp.
- Cover and refrigerate for 30-60 minutes.
- Baking:
- Preheat oven to 350°F
- Spread out the marinated shrimp onto a foil-lined baking sheet, and season with salt and pepper.
- Bake until the shrimp curl up and turn pink, about 10-15 minutes.
- Serve warm or at room temperature with a garnish of lemon or lime wedges.
- Grilling:
- Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.
- Sautéeing:
- Preheat a large skillet over medium to medium-high heat.
- Add about 1/2 tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan.
- Cook about 2 minutes per side.
Nutrition Facts : Calories 103.6, Fat 4.8, SaturatedFat 0.7, Cholesterol 71.6, Sodium 4704.2, Carbohydrate 7.6, Fiber 2.5, Sugar 1, Protein 9.2
EASY SPICY BAKED CAJUN SHRIMP
Whenever I make this for friends I usually triple the recipe, everyone fights over the last shrimp lol! Serve this with a long crusty baguette and lemon wedges. Plan ahead the shrimp needs to marinate for 1 hour. recipe#186029 works great for this!
Provided by Kittencalrecipezazz
Categories Cajun
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 13 x 9-inch baking dish.
- In a bowl combine the oil, Cajun seasoning, lemon juice, parsley, honey and soy sauce.
- Pour over the shrimp and toss to coat; cover and chill for 1 hour.
- Set oven to 450°F.
- Bake the shrimp in the sauce/marinade for about 10 minutes, or until the shrimp are cooked through.
- Serve with lemon wedges and crusty bread.
SPICY CAJUN SHRIMP
I kind of pieced it together with a few different shrimp recipes and my own intuition and trial and error. It was my first victory as a cook . I recently made a change to this as I tried making it with half the amount of butter. This makes it a heck of a lot healthier, and I actually thought it was the best it has been so far!
Provided by ChefInChicago
Categories Cajun
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
- Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
- Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
- Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
- Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
- Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
- Put your french bread in the oven right now to get it warm and crispy for the meal.
- Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
- Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
- Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
- Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
- Remove shrimp and bread from oven.
- Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.
Nutrition Facts : Calories 1304.5, Fat 62.2, SaturatedFat 35.7, Cholesterol 480.4, Sodium 2432, Carbohydrate 130.4, Fiber 8.8, Sugar 4.2, Protein 57.2
SPICY SHRIMP PO' BOY WITH CHIPOTLE AVOCADO MAYONNAISE
Make and share this Spicy Shrimp Po' Boy With Chipotle Avocado Mayonnaise recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.
- Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth. If you like it chunkier, mash with fork until desired consistency.
- Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
- Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.
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- In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.
- Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-lined baking sheet, and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.
- Grilling: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.
- Sautéeing: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.
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