Recipes @ Cajun Shrimp Barbecue

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Saturday, April 30, 2011

Cajun Shrimp Barbecue

In New Orleans, Creole seasoning is like what Old Bay seasoning is to those who live along Maryland's Chesapeake Bay; it adds that unmatched local flavor to the area's cuisine. But you don't have to travel all the way to New Orleans to sample a bit of this unique spice blend. You can easily prepare your own homemade version with the recipe below. It's especially good when used with fish and shellfish.

Creole Seasoning
Makes About 3/4 Cup

  • 1 cup coarse salt
  • 1/4 cup garlic powder
  • 1/4 cup freshly ground black pepper
  • 1 teaspoon cayenne pepper (or more, depending on how spicy you like it)
  • 1/4 cup paprika
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon fresh thyme leaves
Combine all ingredients in a mixing bowl. Store in an airtight jar.

Cajun Shrimp Barbecue
Use your homemade Creole Seasoning above in this spicy shrimp dish.

  • 20 large shrimp, shelled and deveined
  • 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1-inch pieces
  • 1 teaspoon Creole Seasoning (recipe above)
  • 3 tablespoons Worcestershire sauce
  • 3 cloves finely minced garlic
  • 1/2 cup freshly squeezed lemon juice
Preheat the oven to 450 degrees F. Place the shrimp in an ovenproof baking dish. Dot the shrimp with half of the butter pieces, the Creole Seasoning, Worcestershire sauce and garlic. Bake the shrimp for 3 to 4 minutes. Turn the shrimp, and bake on the other side for 2 to 3 minutes more. Transfer the dish to the stove. Over medium heat, add the lemon juice and whisk in the remaining pieces of butter. Serve immediately.

Get the recipe for Jambalaya from the "Salute to the Food of New Orleans" series.

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