Best 4 Cajun Bbq Shrimp Recipes

BLACKENED SHRIMP WRAP WITH BBQ BACON AND CAJUN REMOULADE

Steps:

• For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
• Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
• Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
• For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
• Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.

NEW ORLEANS BBQ CAJUN SHRIMP

Steps:

• Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
• Rub the shrimp with this mixture.
• Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
• In a saucepan set over medium-high heat, melt the butter.
• Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
• Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt.
• Stir to mix.
• Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
• Remove from the heat, uncover, and cool to room temperature.
• Remove and discard the lemon slices and bay leaves.
• Pour 1 1/2 cups of the sauce over the shrimp.
• Toss to coat well.
• Cover and refrigerate the shrimp for 1 to 2 hours.
• Cover and refrigerate the remaining sauce separately and save for dipping.
• Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
• While the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
• Remove the shrimp from the pan and discard the marinade.
• Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
• Don't overcook or they will get tough.
• Serve with the warm sauce for dipping.

CAJUN BBQ SHRIMP

Steps:

• Preheat oven to 450 degrees.
• In a heavy (oven safe) saute pan melt the butter then add the oil and mix well. Add all the other ingredients except the shrimp and cook over med medium heat, stirring constantly until the sauce begins to boil.
• Reduce heat to low and simmer for 7-8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes.
• Add the shrimp to the sauce , mix thoroughly, and put he pan back on the burner.
• Cook over medium heat for 6-8 minutes, or just until the shrimp turn pink, then put the an in a preheated 450 degree oven and bake for 10 minutes. Serve equal portions of shrimp with about 1/2 c . of sauce , ladled over each one.

CAJUN BBQ SHRIMP

Steps:

• 1. Heat a large skillet over high heat. Add shrimp, Worcestershire Sauce, pepper, Cajun seasoning, garlic, water and lemon juice. Stir to combine and cook shrimp, turning once, just until pink and liquid is reduced by half. Reduce heat and stir in butter, a few cubes at a time, until butter is melted and incorporated into sauce. Serve immediately.
• 2. Serve over rice or with French bread for dipping. To serve 8, a different take on grilled cajun shrimp: INGREDIENTS: 1/2 cup vegetable oil 1/4 cup dry red wine 1/4 cup soy sauce 1 teaspoon freshly grated lemon peel 1/4 cup fresh lemon juice 1/4 teaspoon fresh ginger, finely minced 1/4 cup minced fresh parsley 2 tablespoons Worcestershire sauce 2 tablespoons red wine vinegar 1 tablespoon dry mustard 1/2 tablespoon paprika 1/2 tablespoon minced garlic 1/4 teaspoon ground red pepper 2 pounds large shrimp Skewers or use foil to line grill PREPARATION: Put marinade ingredients in a large, glass bowl (or a zip lock bag) and whisk until well blended. Add shrimp and marinate at least 10 minutes but NO more than 30 minutes. Drain marinade into a medium size saucepan. Bring to a boil, reduce heat and simmer 3-4 minutes. Thread the shrimp on the skewers or lay them on the foil covered grill (or in the broiler). Grill about 2 minutes per side or until they are cooked through and are pink and opaque in the center. To broil, broil 4-6 inches from the heat source until cooked through. Serve with the hot marinade as a dipping sauce. This recipe from CDKitchen for Cajun Grilled Shrimp serves/makes 8