Grilled 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:

• Preheat a grill for cooking over medium-high heat.
• Add the shrimp, garlic, butter, Cajun Select Seasoning, juice of 1/2 lemon and some salt and pepper to a bowl and toss all together. Skewer the shrimp on metal skewers. Grill the shrimp, drizzling with hot sauce if desired, until plump and pink, about 2 minutes per side.
• Grill the remaining 1/2 lemon until charred, 3 to 4 minutes. Serve with the shrimp.
• Blend together the salt, granulated garlic, paprika, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

GRILLED SHRIMP SKEWERS

Steps:

• Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
• Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

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 GRILLED SHRIMP

Steps:

• Mix together. Marinade for up to 24 hours. Skewer and grill, 3 minutes per side, or until tender. Serve warm or refrigerate to serve later.