↞ recipe box start page
Category: Grilled Starters
Prep Time: Cook Time: Total Time:
3 lb of large shrimp
Marinade
1/4 cup olive oil
Juice from 2 lemons
3 tsp Cajun seasoning
Cajun Love Sauce
2/3 cup extra virgin olive oil
3 large chopped celery ribs
6 chopped green onions
4 tbsp Dijon mustard
4 tbsp ketchup
3 tbsp lemon juice
2 tbsp capers
3 tbsp freshly chopped cilantro
2 tsp horseradish
1 tsp Cajun seasoning
Salt to taste
1 cup of Hickory wood chips soaked in cold water for 30minutes
2 cup of dry Hickory wood chips
Peel shrimp, leaving their tails on. Using medium size bowl toss shrimp with olive oil, lemon juice, Cajun seasoning and let marinate in fridge for 20 minutes. Remove shrimp from marinade and let them rest of 10 minutes to come to room temperature. Preheat barbecue to temperature of 220. Squeeze water from wet chips and place them in center of a large piece of tin foil. Add dry chips and mix. Fold foil into a sealed pouch. With a fork poke holes in both sides of pouch from which smoke will escape. The more holes – more smoke!
Turn one burner to medium high heat and place woodchip pouch directly over flames. Turn other burners off. Once grill is smoking, quickly place shrimp directly over grills that are off. Smoke shrimp with indirect heat for 10 to 15 minutes or until shrimp are evenly pink and slightly caramelized on outside
Meanwhile add all ingredients for Cajun Love Sauce to a blender and puree until smooth. Refrigerate until ready to use. Combine smoked shrimp with Cajun Love Sauce in a serving dish and chill for 1 and up to 2 hours.
Cajun Love Sauce: Add all ingredients to a blender and puree until smooth. Refrigerate until ready to use.
view more member recipes
CAJUN SHRIMP IN LOVE SAUCE
view my recipes
print
save
Category: Grilled Starters
Prep Time: Cook Time: Total Time:
3 lb of large shrimp
Marinade
1/4 cup olive oil
Juice from 2 lemons
3 tsp Cajun seasoning
Cajun Love Sauce
2/3 cup extra virgin olive oil
3 large chopped celery ribs
6 chopped green onions
4 tbsp Dijon mustard
4 tbsp ketchup
3 tbsp lemon juice
2 tbsp capers
3 tbsp freshly chopped cilantro
2 tsp horseradish
1 tsp Cajun seasoning
Salt to taste
1 cup of Hickory wood chips soaked in cold water for 30minutes
2 cup of dry Hickory wood chips
Peel shrimp, leaving their tails on. Using medium size bowl toss shrimp with olive oil, lemon juice, Cajun seasoning and let marinate in fridge for 20 minutes. Remove shrimp from marinade and let them rest of 10 minutes to come to room temperature. Preheat barbecue to temperature of 220. Squeeze water from wet chips and place them in center of a large piece of tin foil. Add dry chips and mix. Fold foil into a sealed pouch. With a fork poke holes in both sides of pouch from which smoke will escape. The more holes – more smoke!
Turn one burner to medium high heat and place woodchip pouch directly over flames. Turn other burners off. Once grill is smoking, quickly place shrimp directly over grills that are off. Smoke shrimp with indirect heat for 10 to 15 minutes or until shrimp are evenly pink and slightly caramelized on outside
Meanwhile add all ingredients for Cajun Love Sauce to a blender and puree until smooth. Refrigerate until ready to use. Combine smoked shrimp with Cajun Love Sauce in a serving dish and chill for 1 and up to 2 hours.
Cajun Love Sauce: Add all ingredients to a blender and puree until smooth. Refrigerate until ready to use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cajun Tilapia With A Cream Cheese Shrimp Sauce
by sgre52160
2 tsp. blackened seasoning, divided 1 tsp. lemon pepper seasoning 1 tsp. garlic powder 1 tsp. Gumbo filé powder 2 tsp. Cajun gumbo seasoning mix, divided 2 tsp. ground red pepper (cayenne), divi
by sgre52160
2 tsp. blackened seasoning, divided 1 tsp. lemon pepper seasoning 1 tsp. garlic powder 1 tsp. Gumbo filé powder 2 tsp. Cajun gumbo seasoning mix, divided 2 tsp. ground red pepper (cayenne), divi
Cajun Popcorn Shrimp With Sherry Wine Sauce
by sgre52160
2 eggs, well beaten 1 1/4 cups milk 1 cup flour 1 tsp sugar 1 tbsp Paul Prudommes seafood magic 2 lb peeled crawfish lump tails, peeled or small shrimp or crabmeat (picked over) Cooking oil for
by sgre52160
2 eggs, well beaten 1 1/4 cups milk 1 cup flour 1 tsp sugar 1 tbsp Paul Prudommes seafood magic 2 lb peeled crawfish lump tails, peeled or small shrimp or crabmeat (picked over) Cooking oil for
Cajun Shrimp And Andouille Alfredo Sauce Over Pasta
by sgre52160
1 lb medium-size fresh shrimp, peeled and deveined or 3 cups chopped cooked chicken 1 (12-oz) pkg fettuccine 1/2 lb Andouille sausage, chopped 1/2 cup butter or margarine 1 medium onion, chopped
by sgre52160
1 lb medium-size fresh shrimp, peeled and deveined or 3 cups chopped cooked chicken 1 (12-oz) pkg fettuccine 1/2 lb Andouille sausage, chopped 1/2 cup butter or margarine 1 medium onion, chopped
view more member recipes
related CDKitchen recipes
Honey-Soy Baked Cajun Shrimp
Ruby Tuesday's New Orleans Seafood
Cajun Corn & Shrimp Bisque
Shrimp With Cheese Tortellini In A Wine And Garlic Alfredo Sauce
Bubba Gump Shrimp Company Forrest's Shrimper's Net-Catch
Harbor House Shrimp & Grits
Chicken, Sausage, And Shrimp Jambalaya
Cajun Grilled Shrimp
Anthony's Cajun Popcorn Shrimp with Cajun Tartar Sauce
Cajun Fried Shrimp