Blues Man
08-02-2009, 07:31 PM
Here is one of my newest shrimp recipes that I have been experimenting with over the past several weeks. It is Cajun seasoned dish paired with a spicy Asian sauce. You can serve this as either an appetizer or as a main course. Much of it can be prepared in advance so it makes a great entertainment choice.
4 tablespoons crushed garlic
2 tablespoons vegetable oil
2 cups tomato sauce
1 cup water
3 tablespoons soy sauce
½ cup sugar
4 tablespoons Asian chili garlic sauce
Heat vegetable oil in a large sauce pan and add garlic. Add tomato sauce before garlic burns. Add the water, soy sauce, sugar and chili garlic sauce and stir. Simmer 6-7 minutes until sauce thickens. Allow to cool and store in the refrigerator until ready to use.
Peel the raw shrimp (leave the shell on the tails). Brine the shrimp in ½ cup kosher salt, ½ cup sugar and 3 tablespoons of Tony Chachere’s Creole seasoning for 3-4 hours.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0192.jpg?t=1249255553
Rinse well and skewer the shrimp. Sprinkle generously with granulated garlic and Tony Chachere’s Creole seasoning. Wrap in plastic wrap and refrigerate until ready to grill.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0326.jpg?t=1249255683
Take the peel of one orange. Use a thin blade knife and remove as much of the white rind as possible. Chop the peel into thin small strips.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0330.jpg?t=1249255748
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0333.jpg?t=1249255801
Heat the grill (I use lump charcoal) as hot as you can. Place a cast iron skillet on the grill and add a small amount of vegetable oil. When the oil is hot, add the orange peel. Stir continuously so it doesn’t burn.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0341.jpg?t=1249255852
Add the sauce and stir occasionally until it is thick.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0343.jpg?t=1249255895
When the sauce thickens, add the shrimp to the grill. Quickly sear on both sides.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0350.jpg?t=1249255962
Baste the shrimp with the sauce as they grill. Add a final coating of sauce right before you take them off the grill.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0353.jpg?t=1249256009
Remove from the skewers and serve. (if serving as a main dish – add cooked white rice to the skillet and incorporate the remaining sauce with the rice)
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0359.jpg?t=1249256065
4 tablespoons crushed garlic
2 tablespoons vegetable oil
2 cups tomato sauce
1 cup water
3 tablespoons soy sauce
½ cup sugar
4 tablespoons Asian chili garlic sauce
Heat vegetable oil in a large sauce pan and add garlic. Add tomato sauce before garlic burns. Add the water, soy sauce, sugar and chili garlic sauce and stir. Simmer 6-7 minutes until sauce thickens. Allow to cool and store in the refrigerator until ready to use.
Peel the raw shrimp (leave the shell on the tails). Brine the shrimp in ½ cup kosher salt, ½ cup sugar and 3 tablespoons of Tony Chachere’s Creole seasoning for 3-4 hours.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0192.jpg?t=1249255553
Rinse well and skewer the shrimp. Sprinkle generously with granulated garlic and Tony Chachere’s Creole seasoning. Wrap in plastic wrap and refrigerate until ready to grill.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0326.jpg?t=1249255683
Take the peel of one orange. Use a thin blade knife and remove as much of the white rind as possible. Chop the peel into thin small strips.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0330.jpg?t=1249255748
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0333.jpg?t=1249255801
Heat the grill (I use lump charcoal) as hot as you can. Place a cast iron skillet on the grill and add a small amount of vegetable oil. When the oil is hot, add the orange peel. Stir continuously so it doesn’t burn.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0341.jpg?t=1249255852
Add the sauce and stir occasionally until it is thick.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0343.jpg?t=1249255895
When the sauce thickens, add the shrimp to the grill. Quickly sear on both sides.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0350.jpg?t=1249255962
Baste the shrimp with the sauce as they grill. Add a final coating of sauce right before you take them off the grill.
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0353.jpg?t=1249256009
Remove from the skewers and serve. (if serving as a main dish – add cooked white rice to the skillet and incorporate the remaining sauce with the rice)
http://i314.photobucket.com/albums/ll440/the_selling_blues_man/100_0359.jpg?t=1249256065