|Jumbo shrimp, tossed in an olive oil and lemon Cajun seasoned marinade, skewered with onion, bell pepper and tomato and grilled.|
Cajun Grilled Shrimp SkewersWow. 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.
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|
Recipe: Cajun Grilled Shrimp Skewers©From the Kitchen of Deep South Dish
Inactive time: 1 hour |Cook time: 5 min | Yield: About 4 servings
For the Marinade:
For the Skewers:
- 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
- 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
- Lemon wedges
- Hot pepper sauce or Tiger Sauce, optional
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.
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©Deep South Dish
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