Spicy Cajun Shrimp Recipes

Steps:

• In a bowl, combine the seasonings. In another bowl, combine oil and 1-1/2 teaspoons of seasoning mixture (save remaining mixture for another use). Add shrimp; toss until well coated. Thread shrimp onto two metal or soaked wooded skewers. Broil shrimp 4-6 in. from the heat for 2 minutes. Turn shrimp; baste with remaining oil mixture. Broil 1-2 minutes longer or until shrimp turn pink.

Steps:

• Mix together the paprika powder, chili flakes, cajun seasoning and salt, mix with the prawns and leave for 20 minutes.
• Melt the butter in a frying pan, on a medium heat fry the onion rings, peppers and garlic for 3 to 5 minutes.
• Put up the heat and add the prawns, fry until they start to color.
• Add the cream whilst stirring, lower the heat again and simmer until prawns are done, do not over-cook.
• Sprinkle parsley on top and serve.

Steps:

• COMBINE ALL SAUCE INGRED AND COOK OVER MED HEAT FOR 4-5 MINUTES.
• ---------KA B O B S-------- On skewer;1 shrimp,1 piece of onion,1 lemon, repeat.
• Brush with sauce and grill.
• Keep brushing with the sauce and turning until pink (6-10 minutes).

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.

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.

Steps:

• Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
• Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
• Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
• Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

Steps:

• Preheat grill.
• Combine equal parts of the 5 spices for the shrimp, to taste. Add the shrimp and toss to coat. Grill for 2 minutes, then sprinkle with some of the lemon juice. Flip the shrimp after 5 minutes and sprinkle other side with more lemon juice. Cook for 3 more minutes. Remove from heat, and sprinkle with the remaining lemon juice.

Steps:

• 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
• 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.

Steps:

• To make the sauce, in a large bowl whisk together the mayonnaise, honey, hot sauce, Cajun seasoning. If your Cajun seasoning has no salt, add salt to taste; set aside.
• In a large cast-iron skillet or other heavy skillet over medium, heat 3/4 inch of oil to 350 degrees.
• Meanwhile, in a shallow bowl, whisk the eggs. In a second shallow bowl, whisk together the flour, cornstarch, 2 teaspoons of salt and the black pepper.
• Working in batches, dip the shrimp first into the beaten eggs, then in the flour mixture to coat well.
• Fry the shrimp in the oil until golden, about 1 minute per side, adjusting the heat as necessary to maintain the oil temperature. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels. Serve with the sauce for dipping.

Steps:

• Heat oil in a pan over medium heat. Add shrimp and saute for 1 to 2 minutes. Add onion powder, garlic powder, oregano, thyme, paprika, red pepper flakes, cayenne, salt, and pepper. Add water to ensure spices don't burn.
• Mix well and let the shrimp continue to cook over medium heat until shrimp are firm, 3 to 4 minutes, taking care not to overcook them. Add butter, mix well, and remove from the heat once the shrimp are cooked.

Steps:

• Toss shrimp with the Cajun seasoning in a medium bowl and set aside.
• In a skillet over high heat heat 1 tablespoon oil and then add the sausage pieces, cooking until browned turning occasionally (5 minutes).
• Transfer sausage to a large bowl.
• Add shrimp to skillet, cooking for 3-5 minutes and then transfer shrimp to bowl with sausage.
• Add remaining oil (1 tablespoon) to skillet along with the onion, bell pepper and thyme, cook stirring until soft (5 minutes).
• Stir in broth, mustard and vinegar, stirring until sauce thickens (2 minutes).
• Return sausage and shrimp to skillet and simmer until heated through (1 minute).
• Season with salt and pepper if desired.

Steps:

• In a bowl, combine oil and seasoning mixture. Add shrimp; toss until well coated.
• Thread shrimp onto two metal skewers or soaked wooden skewers.Reserve remaining oil. Grill for 2 minutes. Turn shrimp; baste with remaining oil. Grill 1-2 minutes longer or until shrimp turn pink.

Steps:

• Butter a 13 x 9-inch baking dish.
• In a bowl combine the oil, Cajun seasoning, lemon juice, parsley, honey and soy sauce.
• Pour over the shrimp and toss to coat; cover and chill for 1 hour.
• Set oven to 450°F.
• Bake the shrimp in the sauce/marinade for about 10 minutes, or until the shrimp are cooked through.
• Serve with lemon wedges and crusty bread.

Steps:

• In a large, deep skillet, heat the oil and 2 tablespoons of the butter over med-high heat.
• Dust the shrimp evenly with the Cajun seasoning and add them to the pan.
• Cook the shrimp, turning once, until they are just opaque and cooked through, about 3 minutes.
• Transfer the shrimp to a plate.
• In a large pot of boiling salted water, cook the pasta according to the package directions; drain well.
• Meanwhile, as the pasta cooks, melt the remaining 2 tablespoons butter in the pan.
• Add the garlic and cook for 30 seconds.
• Add the broth and hot sauce.
• Bring to a simmer and stir up any browned bits from the pan.
• Turn off the heat and return the shrimp to the pan.
• Toss the pasta with the shrimp sauce and the ½ cup scallions.
• Serve garnished with scallions.
• Pass the Parmesan cheese at the table.