Monday, September 14, 2009

Cajun Grilled Shrimp Skewers

Jumbo shrimp, tossed in an olive oil and lemon Cajun seasoned marinade, skewered with onion, bell pepper and tomato and grilled.

Cajun Grilled Shrimp Skewers

Wow. I still cannot believe that summer has practically got it's foot out the door and fall is literally just around the corner! The weather here was very mild there for a bit, but the past few days have proven that summer is definitely not gone just yet, not that we ever really put our grills away down here anyway.


Now, for the grill, unless you're gonna do a quick stir on one of these kinds of trays, I usually pick the larger sized shrimp. There's nothing wrong with these trays ... I have one myself. But small shrimp cook super fast on the grill and frankly just aren't worth the work it takes to skewer them as far as I'm concerned, so this pan is great if you want to throw smaller shrimp on the grill.  Or if you want to sort of stir-fry some grilled veggies. So, for this recipe, go ahead and get the jumbo babies.

Don't be scared if you pull out your shrimp from the marinade to find that they look a bit pink and sort of cooked around the edges. That the acid in the lemon working and it's perfectly fine! Just skewer them up and get 'em on the grill.This is my favorite marinade for grilling shrimp. Serve them up with your favorite salsa. Hope you enjoy them!


Double Pronged Skewers


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Recipe: Cajun Grilled Shrimp Skewers

©From the Kitchen of Deep South Dish
Inactive time: 1 hour |Cook time: 5 min | Yield: About 4 servings

Ingredients

For the Marinade:
  • 12 fresh raw (9/12 count) jumbo shrimp, peeled and deveined, tail tips intact
  • 3 garlic cloves, smashed
  • 1/3 cup of olive oil
  • 1/3 cup of lemon juice
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of Cajun or Creole seasoning (like Slap Ya Mama), or to taste
  • 1/2 teaspoon of Old Bay seasoning
For the Skewers:
  • 1 bell pepper, quartered
  • 1 red onion, quartered
  • Sea salt or kosher salt, to taste
  • Freshly cracked black pepper
  • 4 large cherry tomatoes, or 1 large tomato, quartered
  • 3 tablespoons of melted butter
Table Condiments
  • Lemon wedges
  • Hot pepper sauce or Tiger Sauce, optional
Instructions

Put shrimp into a zipper storage bag or glass bowl, add the smashed garlic and toss. In a separate bowl, combine the olive oil, lemon juice, paprika, Cajun seasoning & Old Bay. Pour mixture over the shrimp, cover and refrigerate for 30 minutes or up to two hours only.

When ready to grill, preheat grill to high. Alternate 3 shrimp with the bell pepper and onion on metal skewers, leaving room at the end for tomato. You'll add the tomatoes toward the end of cooking. Sprinkle skewers with salt, pepper and additional Cajun seasoning, if desired. Place over direct heat on hot grill, close lid and cook, turning once, about two to three minutes per side depending on size of shrimp, or until cooked through, basting with the marinade. Add a tomato wedge to the end of each skewer the final turn, baste with melted butter, and return to the grill to finish. Total time will depend on your grill.

Drizzle with hot sauce or Tiger sauce, remove from skewers and serve immediately with lemon wedges on the side. Makes 4 skewers.

Cook's Notes: May also be prepared under the oven broiler. If using commercially purchased shrimp that has been frozen, re-hydrate the shrimp before cooking. Fill a large bowl with 1 quart of water and stir in 2 tablespoons of salt. Add the cleaned shrimp and let sit for 30 minutes.

Tip: Use a double pronged skewer or insert two skewers to keep the shrimp and vegetables from rotating.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on September 14, 2009
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15 comments:

  1. Salivating here...that.looks.delicious!!

    ReplyDelete
  2. Hi:
    Just stopping over from SITS! I think I am a Southern girl at heart just raised up North. Totally love Southern cuisine. My first trip to Savannah I reserved a table at Paula Deene's restaurant 2 weeks before I got there. See ya real soon!

    ReplyDelete
  3. K..I came by to visit and I think I gained 5 pounds! What yumminess!

    ReplyDelete
  4. Thanks for stopping by today! I'm a southern gal, too, but I can't think of anyone who would actually call me a cook!So I need all the help I can get! Will be checking out your recipes.

    ReplyDelete
  5. THAT LOOKS DEELISH!!!! I am going to save that recipe and make it! How yummy is that!

    Hopping over from SITS!

    Shannon at:http://milkandcuddles.blogspot.com

    ReplyDelete
  6. My husband would like this.

    I don't like seafood so I wouldn't.

    ReplyDelete
  7. Cajun Grilled shrimp would be a perfect tailgate dish!

    Like you, I am still mopping my brow of sweat and wishing that a bit of Fall would finally touch us here in the south.

    ReplyDelete
  8. That looks sooooooo delicious. I LOVE shrimp. Unfortunately, my hubby does not, so I seem to never make it at home!

    ReplyDelete
  9. Oh boy those looks so good! Took a look at your shrimp/macaroni salad too... sounds like something nice to make before the end of summer! Love your new blog... the header is beautiful!

    ReplyDelete
  10. Looks just awesome.. Can't wait to try this delicious shrimp recipe. I am fond of shrimp. Thanks for sharing your information with us.

    ReplyDelete
    Replies
    1. You're welcome Marteen! Just remember, for grilling large or jumbo shrimp are best because shrimp cook so fast. Save the medium or smaller shrimp for gumbos, jambalaya and stovetop skillet meals. Shrimp do cook quick so the biggest key is not to overcook them!

      Delete

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