Blues Man
New member
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.
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.
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.
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.
Add the sauce and stir occasionally until it is thick.
When the sauce thickens, add the shrimp to the grill. Quickly sear on both sides.
Baste the shrimp with the sauce as they grill. Add a final coating of sauce right before you take them off the grill.
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)
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.
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.
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.
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.
Add the sauce and stir occasionally until it is thick.
When the sauce thickens, add the shrimp to the grill. Quickly sear on both sides.
Baste the shrimp with the sauce as they grill. Add a final coating of sauce right before you take them off the grill.
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)
