Easy Grilled Cajun Shrimp

It’s labor Day and that leads to cookouts, especially on the grill and this Cajun girl will not be having hamburgers and hot dogs. We are cooking up the easiest grilled Cajun shrimp ever! They are cooked in a foil packet which leads to juicy, plump, and perfectly cooked shrimp.

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Fell free to play around with whatever seasonings you like. I love garlic and tend to add it to everything so I went with a spicy garlic butter shrimp.

Garlic-Shrimp-12E

We even made a ton of roasted garlic, yum!

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On to the DELICIOUS recipe!

5.0 from 2 reviews
Easy Grilled Cajun Shrimp
 
Author: 
Ingredients
  • 1 pound Louisiana Shrimp, deveined, tails left on
  • 1 stick cold butter
  • 1 teaspoon Mrs. Dash, Original
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon red pepper flakes
  • Juice of 1 lemon
Instructions
  1. In a food processor, add the butter, Mrs. Dash seasoning, garlic, red pepper flakes, and lemon juice. Pulse until fully combined.
  2. Lay out a sheet of foil large enough to fit the shrimp and fold over to make a pocket.
  3. Arrange the shrimp in a single layer on the foil.
  4. Place pinches of the butter mixture over the shrimp.
  5. Fold the foil and make a pocket, making sure it is completely sealed. The packet should surround the shrimp closely, but not be tight.
  6. Place on the grill and cook until the shrimp turn bright pink and curl. All ow to steam to soak up all the flavors.
  7. To Serve: Transfer the shrimp to a plate and pour the sauce directly on top. You can also serve some of the sauce in a small dish for dipping.
Notes
This recipe can be doubled, tripled, or even more to you liking!

You end up with these beautiful juicy shrimp!

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Happy Labor Day everyone!

Stuffed Shrimp

Stuffed Shrimp

The theme for this month’s Creative Cooking Crew challenge, hosted  Joan of Foodalogue and Lazaro of Lazaro Cooks, “stuff it”. Immediately Stuffed Shrimp came to mind. I love to combine seafood and stuffing jumbo Louisiana shrimp with sweet Louisiana blue crab makes a delicious pair.

5.0 from 1 reviews
Stuffed Shrimp
 
Author: 
Recipe type: Appetizer
Cuisine: Cajun
Ingredients
  • 1 pound Louisiana blue crabmeat
  • 2 teaspoons Cajun seasoning
  • ¼ cup butter
  • 1 cup trinity (onion, celery, & bell pepper)
  • 4 garlic cloves, minced
  • ¼ cup chopped parsley
  • ¼ cup Greek yogurt
  • Juice of 1 lemon
  • 1 tablespoon Tabasco Worcestershire sauce
  • 1 tablespoon Crystal or Louisiana hot sauce
  • 1 cup panko bread crumbs
  • 2 pounds (about 20) Louisiana jumbo shrimp, shelled, leave the tail on, and butterfly lengthwise
Instructions
  1. Preheat oven to 375 degrees.
  2. Spay a large baking sheet with nonstick spray.
  3. In a skillet, melt the butter, add the trinity and cook until fragrant and softened.
  4. Add the garlic and parsley, and cook for 1 minute.
  5. Remove from heat and allow to cool.
  6. In a large bowl combine the cooled trinity, Greek yogurt, lemon juice, Worcestershire sauce, hot sauce, panko breadcrumbs, and Cajun seasoning.
  7. Stir well to combine.
  8. Gently fold in crabmeat.
  9. Place 2 tablespoons of the mixture into each shrimp press gently to close, and place stuffed side up onto the baking sheet.
  10. Brush with melted butter and bake for 20 minutes.
  11. Serve and enjoy!

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Make sure to visit Foodalogue on July 29 to see what everyone else in the group stuffed!

Easy Grilled Shrimp Tacos

Grilled-Shrimp-Tacos

Summer is full of opportunities for good eating, from grilling at a pool party to casual meals on the back porch. But once you’ve consumed that eleventh or twelfth hot dog of the season, you might be feeling a little burnt out of burgers, dogs and barbecue.

Not to worry, though; tacos are a great meal to make when you’re feeling fresh out of dinner ideas. Even if you’ve had Mexican food recently, tacos are so versatile that you can easily turn them into a meal that feels fresh and interesting. If your past few meals have been full of red meat, fish tacos could be the perfect option to lighten up your week. Or alternatively, biting into a juicy steak taco can be the perfect reward after a long salad-eating streak.

These shrimp tacos are an easy, yummy way to put a twist on your typical taco night and provide you with the perfect opportunity to enjoy fresh summer seafood. Between the shrimp, juicy tomatoes, corn and avocados, you’ve got all the best flavors of summer, plus you’ll get a spicy kick from the chili powder and green chilies to keep things interesting. They’re one of those easy grilling recipes you’ll be craving all summer long—so try them out and enjoy!

4.5 from 2 reviews
Easy Grilled Shrimp Tacos
 
Author: 
Recipe type: Main
Cuisine: American
Ingredients
  • PAM® Grilling Spray
  • 1 large avocado, pitted, peeled and diced
  • 1 10-oz. can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • ½ cup frozen whole kernel corn, thawed
  • ¼ cup chopped red onion
  • ¼ teaspoon salt
  • 1 pound peeled and deveined large shrimp (31/40) with tail, thawed if frozen
  • 1 tablespoon Pure Wesson® Canola Oil
  • ½ teaspoon chili powder
  • 8 6-inch white corn tortillas, warmed
Instructions
  1. Spray the cold grate of a gas grill with cooking spray.
  2. Preheat grill to medium heat.
  3. Meanwhile, toss together avocado, drained tomatoes, corn, onion and salt in a medium bowl; set aside.
  4. Remove tails from shrimp; toss with oil and chili powder in a large bowl.
  5. Thread shrimp evenly onto metal skewers (or you can use wooden skewers that have been soaked in water for at least 30 minutes); grill 2 to 3 minutes on each side or just until the shrimp turn pink.
  6. Divide shrimp evenly between tortillas.
  7. Top each with about ¼ cup avocado mixture and serve immediately.

Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat. Discover more delicious easy recipes for dinner this summer at www.readyseteat.com.

Seafood-Stuffing Cakes

Seafood Cakes

Over the weekend I made a HUGE batch of my Seafood Stuffed Mushrooms and had more stuffing left over than I knew what to do with so what else immediately comes to mind than Seafood Cakes. Those of you who know me, know that crab cakes are my weakness, but adding more than just crab meat makes for a nice change.

Seafood-Stuffing Cakes
 
Author: 
Recipe type: Main
Cuisine: Cajun
Ingredients
  • Leftover Seafood Stuffing
  • 3 ounces lump crab meat
  • 2 ounces chopped crawfish tails
  • 2 ounces finely chopped shrimp
  • Parkay butter spray or 1 stick of butter
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped red bell pepper
  • 2 tablespoons chopped green onions
  • 2 garlic cloves, pressed
  • ¼ teaspoon Cajun seasoning
  • Salt & Pepper to taste
  • ¼ cup Greek yogurt
  • 1-tablespoon cream
  • ½-cup bread crumbs
  • 1-tablespoon parmesan cheese
  • 1-tablespoon lemon juice + a wedge to squeeze on top
  • Lemon wedges for garnish
  • Hot sauce
Instructions
  1. These are the instructions for the Stuffed Mushrooms, which you can use or leave our the mushrooms.
  2. Wipe mushrooms with a damp towel.
  3. Pop out the stems, chop, and set aside.
  4. Spray mushroom caps with the parkay butter spray.
  5. Spay a shallow baking dish with butter spary.
  6. Pour 3 tablespoons of the butter into a saucepan; add reserved chopped mushroom stems, minced onion, garlic, and red bell pepper. Cook until vegetables are tender.
  7. Combine cooked ingredients with breadcrumbs, green onion, Greek yogurt, cream, lemon juice, crabmeat, shrimp, and seasonings.
  8. At this point, I added a few dashes of hot sauce and a few dashes of Tabasco pepper vinegar.
  9. Fill each mushroom cap, piling up.
  10. Sprinkle each mushroom with Parmesan cheese.
  11. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
  12. Serve with lemon wedges & enjoy!
Notes
This recipe can be doubled

 

Seafood Stuffed Mushroom Caps

Perfect for the holidays, any get together, party, appetizer, or a meal for two.

5.0 from 1 reviews
Seafood Stuffed Mushroom Caps
 
Author: 
Recipe type: Appetizer
Cuisine: Cajun
Cook time: 
Total time: 
Ingredients
  • 1 pound of Baby Bella mushrooms
  • 3 ounces lump crab meat
  • 2 ounces finely chopped shrimp
  • Parkay butter spray or 1 stick of butter
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped red bell pepper
  • 2 tablespoons chopped green onions
  • 2 garlic cloves, pressed
  • ¼ teaspoon Cajun seasoning
  • Salt & Pepper to taste
  • ¼ cup Greek yogurt
  • 1-tablespoon cream
  • ½-cup bread crumbs
  • 1-tablespoon parmesan cheese
  • 1-tablespoon lemon juice + a wedge to squeeze on top
  • Lemon wedges for garnish
  • Hot sauce
Instructions
  1. Wipe mushrooms with a damp towel.
  2. Pop out the stems, chop, and set aside.
  3. Spray mushroom caps with the parkay butter spray.
  4. Spay a shallow baking dish with butter spary.
  5. Pour 3 tablespoons of the butter into a saucepan; add reserved chopped mushroom stems, minced onion, garlic, and red bell pepper. Cook until vegetables are tender.
  6. Combine cooked ingredients with breadcrumbs, green onion, Greek yogurt, cream, lemon juice, crabmeat, shrimp, and seasonings.
  7. At this point, I added a few dashes of hot sauce and a few dashes of Tabasco pepper vinegar.
  8. Fill each mushroom cap, piling up.
  9. Sprinkle each mushroom with Parmesan cheese.
  10. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
  11. Serve with lemon wedges & enjoy!
Notes
The filling can be made in advance and refrigerated until ready for use.