Quick and packed with a ton of flavor, this dish could easily become a weekly favorite. Well, as long as you like shrimp, that is... (right, Judy :) ??)
But, what if you don't like to or don't want to grill.. no worries, you can this in the oven or even in a skillet. Pretty much all you need to do is make sure everything is warmed and cooked through... viola! Dinner is served!
And of course.. the last episode of The Walking Dead was on last night.... and uhhhmm... OMG.. I did not see that coming!!!! I can't believe we have to wait until October now for the new season to start... I'm already jonesing for it.. how sad is that? :)
Fiery Cajun Shrimp
Adapted from Paula Dean
- Serves 2 -
2 Tablespoons Worcestershire sauce
2 Tablespoons lemon juice
1 Tablespoon hot sauce (I used Frank's)
1/2 teaspoon pepper
1 garlic clove, minced
1 Tablespoon olive oil
3/4 lbs medium sized frozen shrimp, thawed, peeled and tails removed
Preheat grill to 375 degrees F. Tear off a large rectangle of aluminum foil (enough to form a packet around the shrimp) and spray with non-stick cooking spray.
In a measuring cup, mix together all the ingredients except the shrimp, until well combined. Place the shrimp in a small bowl and pour the mixture over; tossing to coat. Pour everything into the center of the aluminum foil. Pull opposite ends together and fold to seal. Fold ends to seal, forming a packet around the shrimp. Place over direct heat for 4-5 minutes, rotating and shaking the packet (use oven mitts, packet will be hot!) half way through the cooking time. Carefully remove from grill and allow to rest at least 1 minute. Carefully open the packet. Serve shrimp over rice or pasta, making sure to pour some of the juice over everything! Enjoy!
One Year Ago: Taco Pizza
Two Years Ago: Chocolate Mayonnaise Cake
Three Years Ago: Strawberry Chicken