Grilled Cajun Shrimp with Remoulade Sauce

It’s grilling season and Julia Deane from Culinary Works is sharing this hot and spicy cajun main dish Though there are a number of ingredients to the seasoning and sauce, its a great way for the kids to learn about measuring. This makes a great main entrée with the sauce on the side or you can place shrimp on a bed of greens (maybe a few shredded carrots or sliced tomato) like butter lettuce and serve with sauce drizzled over shrimp.

Grilled Cajun Shrimp with Remoulade Sauce
Ingredients
2 lbs fresh shrimp –16-20 count, peeled and deveined
Olive Oil or Grape Seed Oil – you need a high smoke point oil.

Creole Seasoning:
1 tablespoons paprika
1 tablespoons salt
1 tablespoons garlic powder
1.5 teaspoons black pepper
2 teaspoons onion powder
1/4 teaspoon cayenne pepper
2 teaspoons dried oregano
2 teaspoons dried thyme

Remoulade Sauce:
1/2 cup mayonnaise
3 teaspoons Dijon Mustard
1 teaspoon Vinegar
1/2 teaspoon hot sauce
3 teaspoons drained capers,
1 tablespoons finely chopped parsley
2 tablespoons finely chopped scallions
1 teaspoon Worcestershire Sauce
1 tablespoon ketchup
1/2 teaspoon paprika
Salt and fresh pepper

Directions
Place cleaned shrimp in a bowl and refrigerate. Combine all dried ingredients in a small bowl and mix well. Lightly coat shrimp with oil and generously season it with spice mixture. Let sit for at least a half hour. Preheat grill to medium high. Grill shrimp on both sides turning only once. It will take 3-4 minutes total. If you think they are done they are! Take them off as they cook very quickly and they will continue to cook when you take them off. For the remoulade sauce, combine all above in a bowl. Serve on a platter with Remoulade Sauce for dipping.

Recipe Name: Grilled Cajun Shrimp with Remoulade Sauce Image: http://stewartsmarket.com/wp-content/uploads/2017/05/grilledcajunshrimp.jpg Author: Review Date: Recipe Description: It's grilling season and Julia Deane from Culinary Works is sharing this hot and spicy cajun main dish Though there are a number of ingredients to the seasoning and sauce, its a great way for the kids to learn about measuring. This makes a great main entrée with the sauce on the side or you can place shrimp on a bed of greens (maybe a few shredded carrots or sliced tomato) like butter lettuce and serve with sauce drizzled over shrimp. Ingredients: Grilled Cajun Shrimp with Remoulade Sauce Ingredients 2 lbs fresh shrimp –16-20 count, peeled and deveined Olive Oil or Grape Seed Oil – you need a high smoke point oil. Creole Seasoning: 1 tablespoons paprika 1 tablespoons salt 1 tablespoons garlic powder 1.5 teaspoons black pepper 2 teaspoons onion powder 1/4 teaspoon cayenne pepper 2 teaspoons dried oregano 2 teaspoons dried thyme Remoulade Sauce: 1/2 cup mayonnaise 3 teaspoons Dijon Mustard 1 teaspoon Vinegar 1/2 teaspoon hot sauce 3 teaspoons drained capers, 1 tablespoons finely chopped parsley 2 tablespoons finely chopped scallions 1 teaspoon Worcestershire Sauce 1 tablespoon ketchup 1/2 teaspoon paprika Salt and fresh pepper Directions: Place cleaned shrimp in a bowl and refrigerate. Combine all dried ingredients in a small bowl and mix well. Lightly coat shrimp with oil and generously season it with spice mixture. Let sit for at least a half hour. Preheat grill to medium high. Grill shrimp on both sides turning only once. It will take 3-4 minutes total. If you think they are done they are! Take them off as they cook very quickly and they will continue to cook when you take them off. For the remoulade sauce, combine all above in a bowl. Serve on a platter with Remoulade Sauce for dipping.
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