CHEESY CAJUN SHRIMP AND GRITS
I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
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
BARBECUED SHRIMP - CAJUN STYLE
Spicy shrimp that get their fiery heat from a Cajun marinade. After reading the book "Exit To Eden", I came across this recipe for barbecued shrimp, "which was nothing short of fantastic", that sounded like the dish described in the story.
Provided by Alan in SW Florida
Categories Cajun
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes.
- In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked.
- With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.
CAJUN-STYLE PRAWN COCKTAIL
Breathe new life into prawn cocktail, a classic Christmas cocktail. With the addition of some Cajun spices, it's a flavour-packed modern twist
Provided by Melissa Thompson - Journalist and food writer
Categories Starter
Time 35m
Yield Serves 4 as a starter
Number Of Ingredients 21
Steps:
- First, combine all the ingredients for the Cajun seasoning. Mix the prawns with the buttermilk and 3 tbsp of the Cajun seasoning in a large bowl, then set aside.
- To make the sauce, combine all the ingredients in a small bowl. Season and set aside. Combine all the ingredients for the coating in a separate bowl with the remaining Cajun seasoning and a pinch of salt, then set aside.
- Take one prawn at a time, gently shake off any excess buttermilk mixture, then dip into the coating using a fork, turning to ensure it is fully covered before transferring to a plate. Leave to rest for 15 mins.
- Fill each glass almost to the top with lettuce, then spoon 2 tbsp of the sauce into each. Divide the avocado slices between four martini glasses, arranging them in a fan against the rim of each glass, so the tops are sticking up over the rims.
- Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 180C, or when a cube of bread dropped into the oil browns within 20 seconds. Fry the coated prawns in batches of 10 for 4-5 mins per batch until golden and crisp. Transfer to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat until all the prawns are cooked, then season with salt and divide between the glasses. Sprinkle over the chives.
Nutrition Facts : Calories 648 calories, Fat 42 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.94 milligram of sodium
CAJUN BBQ PRAWNS
My other favorite from Seattle's Ponti Seafood Grill. Go Chef Alvin Binuya!!! Recommended wine is "Mersaut, Charriere, Thillets Vineyard", but personally, forget the beverage, just give me the prawns! This has been a favorite of mine for YEARS, but I just found the recipe in "Savoring Seattle". 100% of net proceeds go to FareStart which is an internationally acclaimed job training program for the homeless. I have no affiliation with the organization, but I do love a good cause, so if you like cookbooks, check this one out! It's a good one featuring 38 of Seattle's "Best" Chef's.
Provided by GinnyP
Categories Fruit
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix all the seasoning mix ingredients in a food processor and set aside.
- Stored in a sealed container, it will keep indefinitely for future use.
- Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
- Add the prawns and the chopped parsley to the mixture and toss well to coat.
- Refrigerate overnight.
- Preheat oven to 500°F.
- Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven.
- In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
- At this point the mixture should be bubbling and the prawns will be turning opaque.
- Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 T increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter.
- This process should take about 4 to 5 minutes.
- When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.
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- Add Worcestershire sauce, beer, garlic, bay leaf, rosemary, Cajun seasoning, pepper and hot sauce to a large sauté pan with a lid. Bring up to a boil, then add shrimp and lemon wheels. Toss to coat, then cover and cook until shrimp are just cooked through, about 3-5 minutes depending on size.
- Remove the lid and add lemon juice. Then turn off the heat and add cubed butter and stir continuously until fully melted and emulsified. Taste for seasoning and add salt and more lemon juice as needed.
- Transfer to a serving dish and sprinkle with scallions and parsley. Serve with crusty bread for sopping up the sauce.
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- Add the butter to the pan on medium-low heat with the garlic, tomatoes, lemon, Worcestershire sauce, bay leaves, sweet paprika, cayenne pepper, kosher salt and black pepper and let it melt together on low heat for 5-7 minutes while the tomatoes melt.
- Raise the heat to medium-high and add the shrimp to the pan, cooking just 1-2 minutes on each side.
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#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #fruit #seafood #american #cajun #southern-united-states #1-day-or-more #easy #shrimp #dietary #spicy #gluten-free #free-of-something #shellfish #taste-mood
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