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Friday, July 6, 2012

Cajun Spiced Grilled Shrimp with Remoulade

Finger - Licking - Good... That is really all that needs to be said about this dish.  There was nothing about this dish that did not make me go "mmmmmmmmmmmmmm" with delight! I think I may have even done a little dance.  Then again, how can you go wrong with perfectly spiced and grilled shrimp dipped in a delicious little sauce?  Yes, the remoulade was outstanding, but honestly, and I know most of you will be surprised by me saying this... the shrimp really was the star.  (ok, ok, the sauce was just as fantastic!!!!!)

Cajun Spiced Grilled Shrimp with Remoulade
Adapted from Cooking Light
Printable Recipe 
1 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 Tablespoon olive oil
1 pound large shrimp, peeled and deveined
For the Remoulade -
1/4 cup mayonnaise
1 Tablespoon fresh chopped chives
1 teaspoon ketchup
1/2 teaspoon fresh chopped parsley
1/2 Tablespoon lemon juice
1/2 Tablespoon Creole style mustard
1/2 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 garlic clove, finely minced

In a small bowl, mix together the first 9 ingredients.  Place shrimp in a large bowl and drizzle with olive oil.  Pour spice mixture over and toss to coat.  Cover and refrigerate for 1 hour.

Meanwhile, combine all ingredients for the remoulade in a bowl.  Mix until well combined.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F.  Tear a large piece of aluminum foil and spray with non-stick cooking spray.  Pour shrimp into the center of the foil.  Bring the opposite ends of the foil together and fold twice to seal; fold in the remaining sides to seal.  Place directly over the fire and grill 8 minutes, rotating the packet once during the cooking time.  Carefully remove from the grill and foil packet - serve with remoulade and enjoy!

One Year Ago:  Asian Meatball Subs with Hoisin Mayonnaise
Two Years Ago:  The Obsessive Chef's Homemade Tatar Tots


Angie's Recipes said...

Indeed fingerlicking good!

Yenta Mary said...

Such amazing flavors!!! That looks so, so good!

Mary said...

Your post was well-named. These shrimp sound delicious and are more than tempting. The flavor must be amazing. You can count me in on this one. I really love this recipe. I hope you have a great day. Blessings...Mary

StephenC said...

There are few things I like more than shrimp. Nice work.

Debra said...

I love cajun anything! This looks amazing!

Chris said...

Why have I NOT made grilled shrimp and remoulade together? Big DUH on my part.

Lea Ann (Cooking on the Ranch) said...

If you're saying the shrimp was the star, I've got to give this a try. I'm still reeling over the remoulade I made last week and have been wanting to make it again.

Annmarie Pipa said...

oh yum! yes, indeed, finger licking good!