Let’s grill it up this weekend. This recipe by Julia Deane of Culinary Works is sure to please the crowd. You can control the spicyness of the shrimp buy how long you let them marinate in the Creole seasoning. The Remoulade sauce acts as a complex but deliciously tasting dip. Or alternatively, serve as a salad to make dinner easy!
Grilled Cajun Shrimp with Remoulade Sauce
2 lbs fresh shrimp –16-20 count, peeled and deveined
Olive Oil or Grape Seed Oil – you need a high smoke point oil.
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
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
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, just combine all the ingredients into a bowl. Serve on a platter with your Remoulade Sauce for dipping. OR: 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.