Cajun Shrimp Spread Recipes

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE

Steps:

• For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
• For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
• Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

CAJUN SHRIMP SPREAD

Steps:

• Dry shrimp off well with paper towels.
• In a large skillet, heat the oil over medium high heat. Add the shrimp and sprinkle with Old Bay, Cajun seasoning, and salt and pepper.
• Cook the shrimp, stirring occasionally, until they turn pink and are no longer transparent.
• Remove and set aside to cool.
• When cooled set aside a few shrimp for garnish.
• Place the shrimp into a food processor and process until finely chopped.
• Cut cream cheese into chunks and add to the shrimp.
• Spoon 1/3 cup of mayonnaise, grated onion, lemon juice, hot sauce, and Cajun seasoning, process until smooth.
• Add additional mayonnaise as needed to thin further.
• Taste and adjust seasonings.
• Refrigerate overnight if possible, or at least one hour.
• Spoon into a serving bowl and garnish with the whole shrimp and a sprinkle of Cajun seasoning.