Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Grilled Cajun Shrimp

Cajun Shrimp

One of my favorite dishes in the world is New Orleans-style barbecue shrimp.  If you’ve never had it, you should know it isn’t really barbecued at all.  Rather, the shrimp are seasoned with herbs and spices and then cooked in compound butter and beer, amongst other things.  Served in the shell and with crusty bread, you’ll soon lose any sense of shame as you wolf down each spicy shrimp as quickly as you can peel them, no mind the sauce running down your arms (or chin).

These little lovelies are a bit different.  While I didn’t want anything swimming in butter on such a hot summer day, I did want that flavor.  And how can you go wrong with grilled shrimp?  So I tossed together a marinade with many of the star ingredients found in barbecue shrimp, skewered the lot, and then threw them on the grill.  The results, I must say, were delicious.  Though they really can’t be compared to the real thing, these were loaded with flavor and perfect for a hot summer night.  Crack open your favorite beer and enjoy!

Grilled Cajun Shrimp
Serves 4

2 tablespoons olive oil
Juice of ½ a lemon
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoons Creole seasoning blend (I always keep a batch of Emeril’s Essence on hand)
2 teaspoons fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, minced
1 pound jumbo shrimp/prawns, peeled and deveined

Combine everything but the shrimp in a small bowl or liquid measuring cup.  Next toss your shrimp into a large zip-lock bag and then pour over your waiting marinade.  Seal the bag, squish it all around to make sure the shrimp are evenly coated, and then allow to marinate in the fridge for at least 15 minutes, but ideally an hour.

Once dinner is around the corner, heat your grill over medium-high flame.  While the grill is getting nice and hot, pull out your shrimp and slide them onto skewers.  Give just a little space between each one; you don’t want to overcrowd.  Toss any marinade that has come into contact with the shrimp.

Toss the skewers onto the grill and cook for about 2 minutes before flipping.  Cook for another 2 or so minutes or until the shrimp have curled and are opaque within.  Remove from the grill, slide off the skewers, and enjoy!

Nutrition information per serving (¼ recipe): 195 calories, 9 g total fat, 1 g saturated fat, 0 g carbohydrate, 0 g fiber, 28 g protein

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