Spicy Louisiana Cajun Shrimp With Chipotle Mayonnaise Recipe 455

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

SPICY CAJUN SHRIMP

Steps:

• Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
• Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
• Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
• Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
• Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
• Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
• Put your french bread in the oven right now to get it warm and crispy for the meal.
• Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
• Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
• Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
• Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
• Remove shrimp and bread from oven.
• Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.

LOUISIANA HOT SHRIMP

Steps:

• Preheat oven to 400.
• Peel shrimp to tail and devein.
• Put clean shrimp in baking pan and set aside.
• In small bowl, combine remaining ingredients. Stir with spoon.
• Pour over hot shrimp and mix until all shrimp are coated with sauce.
• Bake in oven for 10-12 minutes.

CAJUN GRILLED SHRIMP

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.