Cajun Shrimp Skewers Recipes

GRILLED GARLIC CAJUN SHRIMP SKEWERS

Steps:

• Soak wooden skewers in water 30 min (reduces burning of the sticks). Preheat Grill to med/high (400˚F).
• Combine all marinade ingredients in a small sauce pan. Bring to a simmer then remove from heat. Pour half of the mixture into a ramekin and leave remaining marinade in pan (You'll brush on half now and brush on remaining marinade after shrimp are grilled).
• Skewer 4 shrimp on each damp skewer without leaving spaces. Lay skewers flat on a rimmed cookie sheet. Brush one side of the skewered shrimp with sauce and refrigerate for 2 min until butter firms up. Flip shrimp over, brush second side and refrigerate 2 min until butter firms up.
• Place skewers on the barbie and grill shrimp with the lid on about 2 minutes per side or just until cooked through and no longer transparent. Remove shrimp from grill. Don't overcook or they will be rubbery. Brush on reserved sauce and serve.

GRILLED CAJUN SHRIMP SKEWERS

Steps:

• In a large resealable plastic bag, combine the first nine ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for at least 30 minutes., On eight metal or soaked wooden appetizer skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

CAJUN SHRIMP SKEWERS

Steps:

• In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting., In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm. , Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with Cajun butter.

CAJUN SHRIMP AND SAUSAGE SKEWERS

Steps:

• To make the Cajun seasoning, in a small container with a tight-fitting lid, stir together the garlic, onion, sweet paprika, smoked paprika, cayenne, oregano, thyme, salt and black pepper. Cover and shake vigorously to mix. Use immediately, or store in a cool, dark place for up to 1 month. You will need 2 Tbs. of the seasoning for this recipe.
• If using wooden skewers, soak 6 to 12 skewers in water for at least 30 minutes.
• Bring a large saucepan three-fourths full of water to a boil over high heat. Add the potatoes and corn and cook for 5 minutes. Drain and immerse in ice water to stop the cooking.
• Using kitchen shears, snip open the shell along the length of the back of each shrimp. Then, using the tip of a small knife, cut a shallow groove along the length of the vein and lift it out. Thread the shrimp, sausages and vegetables onto the skewers, dividing them evenly. Place the skewers on a tray or platter and sprinkle them evenly with the Cajun seasoning. Let stand while you prepare the fire.
• Prepare a medium fire in a grill. Brush and oil the grill grate.
• Place the skewers on the grill directly over the heat. Cook, turning once with tongs, until the shrimp turn creamy white and the potatoes are tender, 3 to 5 minutes per side.
• Slide the shrimp, sausages and vegetables off the skewers onto a platter and serve immediately.

CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | KOBE ROUX

Steps:

• FOR THE KOBE ROUX CREAM SAUCE.
• 1/4 cup mayonnaise.
• 1 tablespoon Lime Juice.
• 1 tablespoon brown sugar.
• 1 tablespoon Sriracha, or more, to taste*.
• 1 tsp cajun seasoning.
• DIRECTIONS:.
• 1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
• 2. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, crushed red pepper, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
• 3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
• 4. Heat a grill pan or charcoal grill over medium high heat. Add skewers in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
• 5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.