BLACKENED SHRIMP WRAP WITH BBQ BACON AND CAJUN REMOULADE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
- Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
- Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
- For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
- Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.
CRISPY SHRIMP PO' BOY WITH SPICY REMOULADE
Steps:
- Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
- Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
- Deep fry the shrimp until golden brown, 6 to 8 minutes.
- Remove the shrimp with a slotted spoon and drain on the paper towels.
- Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
- Sprinkle the tomato slices on both sides with salt and pepper.
- Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
- Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
- Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
- Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.
CAJUN GRILLED SHRIMP
The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top-that makes them taste extra bright and delicious. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine the first 8 ingredients. Add shrimp and turn to coat. Cover; refrigerate for 15 minutes. , Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, thread shrimp and lemon wedges., Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 184mg cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic exchanges
GRILLED SHRIMP RéMOULADE
Categories Mustard Low Carb Quick & Easy Horseradish Shrimp Summer Grill/Barbecue Parsley Gourmet
Yield Makes 8 main-course servings
Number Of Ingredients 13
Steps:
- To make rémoulade, whisk together mustard and vinegar in a large bowl until combined well, then whisk in 2/3 cup oil with parsley, horseradish, pickle, scallion, paprika, cayenne, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper.
- Snip through shells of shrimp down middle of back using scissors, exposing vein and leaving tail and first segment of shell intact. Devein shrimp, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with remaining 1/4 cup oil, remaining teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl, then thread about 6 shrimp (through top and tail, leaving shrimp curled) onto each skewer.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Grill shrimp on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
- When just cool enough to handle, push shrimp off skewers into rémoulade, then toss to combine well and cool at least 15 minutes. Serve warm or at room temperature.
CAJUN-SPICED SMOKED SHRIMP WITH RéMOULADE
This recipe was in the August 2011 issue of Cooking Light. I made it for my family and boyfriend, and everyone loved it. I didn't have a smoker, so I just skipped using the wood chips and grilled the shrimp, which worked fine.
Provided by elisechristiane
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Soak wood chips in water 1 hour; drain.
- To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
- To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
- Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.
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- Preheat grill to medium (about 400°F). Stir together mayonnaise, green onions, mustard, zest, juice, hot sauce, and 1/4 teaspoon of the salt in a medium bowl. Cover and chill until ready to use.
- Toss together shrimp, 2 tablespoons of the olive oil, and remaining 1 teaspoon salt in a large bowl. Grill shrimp, covered with grill lid, just until shrimp turn pink, 2 to 3 minutes on each side. Brush hoagie buns with remaining 1 tablespoon olive oil, and grill, cut side down, until slightly charred and crisp, about 2 minutes.
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CAJUN-SPICED SMOKED SHRIMP WITH RéMOULADE RECIPE
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4/5 (4)Total Time 2 hrs 5 minsServings 8Calories 159 per serving
- To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
- To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
- Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.
CAJUN GRILLED SHRIMP – A COUPLE COOKS
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Cuisine CajunCategory Main DishServings 4Total Time 15 mins
- Place the shrimp in a bowl and add the olive oil and Cajun seasoning. Mix with your hands to combine.
- Place directly on a grill and grill 1 to 2 minutes per side (2 to 4 minutes total), until bright pink and cooked through.
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- Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Meanwhile, remove shrimp from bag; discard seasoning mixture.
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