Cajun Spiced Smoked Shrimp With Remoulade Recipes

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE

Cajun-Spiced Grilled Shrimp with Remoulade image

Provided by Valerie Bertinelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons lemon juice, from 1 lemon
2 tablespoons extra-virgin olive oil
2 teaspoons Cajun spice
Kosher salt
1 pound large shrimp (10 to15 per pound), peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley, for serving
Lemon wedges, for serving
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Cajun spice
1 tablespoon ketchup
1 tablespoon whole grain mustard
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Kosher salt

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-SPICED SMOKED SHRIMP WITH REMOULADE

Cajun-Spiced Smoked Shrimp With Remoulade image

I love to grill and love my smoked pulled pork. Also love shrimp. This combines smoke with shrimp. I like to use a grilling skillet, but feel free to use skewers. Adapted from a Steven Raichlen recipe. Prep time does not include the time to soak the wood chips. Shrimp marinating time is included in prep time.

Provided by Lynette !

Categories Seafood

Time 1h15m

Number Of Ingredients 27

Ingredients

1 1/2 c hickory chips
SHRIMP
1 1/2 tsp sweet paprika
1/2 tsp kosher salt
1/2 tsp white pepper
1/2 tsp ground sage
1/2 tsp black pepper, freshly ground
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp ground red pepper
2 Tbsp extra-virgin olive oil
1 1/2 lb large shrimp, peeled and deveined
REMOULADE SAUCE
1/2 c mayonnaise
3 Tbsp green onions, finely chopped
2 Tbsp celery, finely chopped
2 Tbsp ketchup
1 Tbsp fresh parsley, finely chopped
1 Tbsp capers, chopped
1 Tbsp fresh lemon juice
1 Tbsp creole mustard
1 tsp prepared horseradish
1 tsp worcestershire sauce
1 clove garlic, minced
2 hard boiled eggs

Steps:

1. Soak wood chips in water 1 hour; drain.
2. 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.
3. 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.
4. 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 hot coals on the hot side of grill; add soaked wood chips to pan. Let wood chips stand for 15 minutes or until smoking.
5. Place grill rack on grill. Place shrimp in a grilling skillet (or use skewers); place skillet on grill rack over unheated side.
6. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

CAJUN-SPICED SMOKED SHRIMP WITH RéMOULADE

Cajun-Spiced Smoked Shrimp With Rémoulade image

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

Ingredients

1 1/2 cups hickory chips
1 1/2 teaspoons sweet paprika
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon ground sage
1/2 teaspoon fresh ground 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 ground red pepper
2 tablespoons extra-virgin olive oil
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup reduced-fat mayonnaise
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons ketchup
1 tablespoon finely chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon fresh lemon juice
1 tablespoon creole mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 hard-cooked large eggs
cooking spray

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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